Chili Relleno Casserole with a Creamy Poblano Sauce

Preheat oven to 450°F (232°C). Rub poblanos with oil and place on a baking sheet. Roast for 20-25 minutes, turning occasionally, until skins are blackened and blistered. Place in a bowl and cover with plastic wrap for 10 minutes to steam. Peel the skins, remove the stems and seeds, and flatten the peppers.

Reduce oven temperature to 350°F (175°C).

In a medium saucepan, sauté the diced onion until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

For the Creamy Poblano Sauce: In a blender or food processor, combine half of the roasted poblano peppers, sautéed onion and garlic, sour cream, milk, lime juice, salt, and pepper. Blend until smooth and creamy. Add more milk if needed to reach desired consistency. Taste and adjust seasoning.

Assemble the casserole: Spread a thin layer of chili on the bottom of the baking dish. Layer with half of the roasted poblano peppers, followed by half of the cheddar and Monterey Jack cheese. Spread the remaining chili over the cheese. Top with the remaining roasted poblanos and the rest of the cheese. Pour the creamy poblano sauce evenly over the top.

Bake for 25-30 minutes, or until the cheese is melted, golden brown, and the casserole is bubbly.

Let cool for 10 minutes before serving. Garnish with chopped cilantro.