This can also be made with diced chiles, just drain off as much liquid as you can.
You can also add more or less cheese....I tend to use more. Also Pepper Jack is good. Sometimes I combine a couple.
Very tasty. When served at church it goes fast.
In a 1/2 quart casserole (8x8) alternate layers of 1/3 of cheese, 1/2 of chiles, and 1/2 of the milk mixture. Top with the last 1/3 of cheese.
Bake uncovered at 350 degrees for 1 hour.
Salsa is a good topping right before eating. You can use diced green chiles in place of the whole seeded peppers. I use the diced because I don't like cleaning them out. Make sure you drain the juice from the cans or it will be soggy.