1. Heat the broiler to high and place a rack in the top third of the oven.

2. Remove the top, core, ribs, and seeds from the poblano peppers and lay the peppers in a single layer on a baking sheet. Broil the peppers until blackened and blistered, carefully rotating the peppers so that all sides are blistered, about 10 minutes total, depending on the size (this can also be done on a grill or over a gas flame.)

3. Once the peppers are blackened, place them in a large bowl and cover with a kitchen towel to steam for 10 minutes (this makes removing the skin easier). Set the oven temperature to 375°F.

4. While the peppers are roasting, heat a large cast iron skillet over medium heat and cook the chorizo, breaking up the pieces to allow for even browning (a potato masher breaks up the sausage beautifully). Once cooked, remove the pan from the heat.

5. Place the eggs, milk, flour, salt, and baking powder into a blender and combine until smooth, approximately 60 seconds, scraping down the sides as needed. 

6. Remove the blackened skin from the peppers as much as possible, then cut the peppers into ½ - 1-inch pieces. 

7. Spray a 7 x 11-inch casserole dish with cooking spray then lay half of the sliced peppers on the bottom of the dish. Cover the peppers with half of the egg mixture, half of the sausage, and 1 bag of cheese. Repeat each layer to complete the casserole, finishing with the cheese. 

8. Bake on the upper third rack of the oven until the casserole puffs and the edges are brown, 35 minutes. Carefully pull the casserole out and top it with half of the enchilada sauce then bake for another 5-10 minutes, or until the center is set. Set aside the remaining sauce for anyone who wants extra on their portion. 

9. Cool 5-10 minutes before serving. Top with optional toppings if desired. 

Note: You can prepare the poblano peppers and chorizo the day before and put the casserole together when it is time to cook to save time on a busy night.