Canola oil (for greasing)
1 lb ground beef
1 large yellow onion, finely chopped
2 cloves garlic, minced
4 tsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp Kosher salt
1 12-ounce can evaporated milk
4 large eggs, lightly beaten
1 bunch cilantro, chopped
1 tsp baking powder
4 4-ounce cans whole green chilies
2 10-ounce can enchilada sauce
10 ounces shredded cheddar cheese
10 ounces shredded pepperjack cheese
Sour cream (optional, for serving)
Green onions, green parts sliced (optional)
Preheat the oven to 350 degrees F. Grease a 9x13 casserole pan with canola oil or cooking spray.
In a large skillet over medium-high heat, cook the beef, onion, and garlic. Cook until the beef is browned and cooked through, about 10 minutes.
Add the chili powder, cumin, paprika and salt, stirring to combine. Remove the mixture from the heat.
In a large bowl, combine the milk, eggs, cilantro, and baking powder and beat until well combined and slightly frothy.
In the prepared baking dish, arrange half of the chilies in a single layer across the bottom of the dish. Top them with the cooked sausage, half of the enchilada sauce, and half of the cheddar and pepper jack cheese.
Layer the remaining chilies followed by the remaining enchilada sauce, the milk mixture, and the remaining cheese.
Bake, uncovered, for 40-45 minutes, until the mixture is bubbling and the cheese has melted.
Turn the broiler on high and place the casserole under the broiler for 5 minutes, until the cheese is bubbling and golden brown.
Allow the casserole to rest for 10 minutes before serving. Garnish with sour cream and green onions (if using).
