Mexican Casserole

This Mexican Casserole, a layered enchilada dish, is perfect, not too spicy, and not too bland; it’s simply loaded with veggies and yumminess.

3 poblano chiles
2 large red bell peppers
2 cups frozen corn, thawed
1/3 cup all-purpose flour
1 teaspoon salt, divided use
¼ teaspoon freshly ground black pepper
3 ½ cups 2% milk, or your choice
3 cups shredded Mexican blend cheese, divided use
1/3 cup chopped red onion
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