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Instructions:
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- If using meat, cook the ground beef or pork with the chopped onion in a skillet over medium heat until fully browned. Drain excess grease.
- Arrange half of the roasted green chiles evenly in the bottom of the baking dish.
- Spread the meat mixture over the chiles if using, then sprinkle with half of the shredded cheese.
- Layer the remaining chiles on top and finish with the rest of the cheese.
- In a bowl, whisk together the eggs, milk, flour, baking powder, and salt until smooth. Pour the mixture evenly over the casserole.
- Bake uncovered for 35 to 40 minutes, until set, golden, and bubbly.
- Spoon tomato sauce evenly over the top and return to the oven for an additional 5 minutes.
- Garnish with fresh cilantro before serving.
Variations :
- Use roasted poblano peppers for deeper, smoky flavor.
- Substitute pepper jack cheese for extra heat.
- Make it vegetarian by skipping the meat and adding sautéed mushrooms or black beans.
Tips :
- Ensure canned chiles are well drained to prevent excess moisture.
- Let the casserole rest for 5 to 10 minutes before slicing for cleaner portions.
- For added depth, warm the tomato sauce with a pinch of cumin before pouring over the top.
