Chili Relleno Casserole (re-post)

Reposting for Gluten-Free Cookbook.....

I got a thumbs-up from the whole family on this Mexican-inspired recipe! I got it from one of Carol Fenster's fabulous gluten-free cookbooks, Wheat-Free Recipes and Menus. Chilis, eggs, cheese and chicken combine here for a delicious meld of flavors.  I made a larger casserole, increasing ingredients by 1  1/2 times, to feed my hungry men. I also added diced jalapenos for added spice. Though it may take a bit longer than 30 minutes to get this on the table, it won't be by much! The casserole came together quickly. Leave out the chicken for a meatless dish.

Makes 4 servings

Ingredients

1 cup shredded Monterey Jack cheese
1 cup shredded Colby or Cheddar cheese
1 cup cubed, cooked chicken
1 (4-oz.) can diced green chilis, drained
4 large eggs, lightly beaten
1 cup gluten-free light sour cream
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon chili powder
Sweet paprika, for garnish
1/4 cup chopped cilantro

Directions

1. Preheat the oven to 350 degrees F. Grease an 8-inch square glass baking dish. Alternately layer the cheeses, chicken, and chiles (in that order) in the prepared dish, ending with the cheeses.

2. Beat the eggs, sour cream, oregano, cumin and chile powder in a bowl until combined. Pour over the layers in the baking dish. Sprinkle generously with paprika. Bake for 30 to 40 minutes, or until the top is puffy and golden. Serve immediately, topped with the cilantro.