For easy chile relleno, prepare 8 green chiles, 5 large eggs, 1/2 teaspoon dried paprika, salt and pepper to taste. Also gather 1 1/2 cups of cheese, 2 cups of whole milk and 1/4 teaspoon Cayenne pepper. Cook composed casserole in a 325 degree Fahrenheit oven for approximately 35 minutes.
Make sure that the chiles are roasted, peeled and fully seeded before use. Remember also that a great portion of the heat created by a chile is located in the membrane, so make sure no more remains than is desired. Grate the cheese and set it aside in a small bowl. Monterrey jack is preferred. Add the milk, eggs, spices and seasoning to a large mixing bowl and combine them thoroughly.
Locate a baking dish (approximately 9 x 13 inches) and grease it if desired. Slice each of the prepared chiles in half and create a layer with half of them on the bottom of the dish. Cover the chiles with half the reserved cheese, then repeat so that there are two identical layers. Once these layers are built, pour the spiced egg and milk mixture evenly over top. Place the casserole dish into an even bigger baking dish, filling the exterior vessel with a half inch of water. Bake.
After 35 minutes, check to see that the dish has set. If not, continue cooking until it has done so. Serve with warm tortillas.