Chili Relleno Casserole

Lightly grease 9 x 13 inch pan. Beat first 6 ingredients in a medium bowl to blend. Layer 1/2 of the chilies in the prepared dish covering the bottom completely. Sprinkle 1/2 of the chopped onion. Cover with 1/3 of the cheese. Use 1/2 of the tortillas to make the next layer after dipping each piece into the egg mixture before layering. Drizzle a small amount of the egg mixture over the tortilla layer. Repeat all of the layers in the same order. Top with the remainder of the cheese and the last 1/3 of the egg mixture. Let sit for 30 minute and preheat oven to 350 degrees. Bake for approximately 45 minutes until center is puffed and edges are golden brown. Let sit for 10 minutes to make cutting more even.