Quick Chili Casserole

This is an adaptation of my mom's recipe.

Ingredients:
3 roasted chilis (I use poblanos)
2 tomatoes, sliced
1 onion, diced
5 eggs
1/2 lb shredded Monterrey jack cheese
1/2 lb shredded cheddar cheese
1 cup buttermilk or a can of evaporated milk
1 can enchilada sauce

1. Roast the chilis and peel off the roasted skin.
2. Seed and slice the chilis.
3. Cover the bottom of a 9x13 in baking dish with chili slices, tomato slices, and diced onions.
4. Mix the eggs, cheese, and milk in a bowl.
5. Pour the mixture over the veggies in the baking dish.
6. Bake 35 min at 350 degrees.
7. Pour enchilada sauce over the casserole.
8. Bake 10 more min.