Stuffed cheesy chile relleno casserole enrobed in enchilada sauce and more cheese!
Preheat oven to 350 degrees.
Preheat pan to medium high heat, add olive oil and sauté onions and garlic for 2-3 minutes. Lightly season with garlic salt and black pepper.
Add chopped shrimp and sauté for about 90 seconds, until shrimp is just barely cooked. (Remember, this is going into the oven as well.) Set aside.
In a medium bowl, combine cream cheese, 2 cups of shredded cheese, the onion/shrimp mixture, jalapeños and cilantro. Mix well with a spoon, not an electric mixer. Set aside.
Whisk together eggs, milk, garlic salt, and black pepper until nicely whipped. Set aside.
Warm tortillas on a cast iron skillet to firm them up a bit. You do not need oil for this. Set aside.
Pour about ½ cup enchilada sauce in the bottom of an 8x8 glass dish. Top with 4 corn tortillas and sprinkle with a ½ cup of shredded cheese.
Pause your casserole assembly here and stuff the peppers. This way, you can lay the stuffed peppers directly into the casserole and then finish your assembly.
Get your cheese mixture and can of Fire Roasted Whole Green Chiles. The chiles will already be prepped and split right out of the can. Stuff each pepper with approximately ¼ cup of the cheese mixture. If you form it into a fat finger, you can easily wrap the pepper around it.
Arrange the peppers in the casserole dish until all 8 are stuffed.
Pour the egg mixture into the casserole dish. This mix should only submerge about halfway on the peppers. You do not want to cover the peppers fully with the egg mixture…it expands when baking.
Top with 4 tortillas and cover well with enchilada sauce. It’s okay to fill any holes between tortillas with sauce.
Finish with remaining ½ cup shredded cheese and sliced olives.
Cover the casserole with foil and bake for about 45 minutes. Remove foil and bake an additional 5 minutes to lightly brown the cheese.
Let rest for 5 minutes before serving.
Garnish with avocado slices, sour cream and fresh cilantro, if desired.