4 eggs
1 and 1/2 cup milk
2 tbsp flour
1/2 tsp pepper
1/4 tsp salt
4 cups shredded cheddar (about one pound)
4 cups shredded Monterey Jack (about one pound)
3 cans (7 ounce) whole green chilies, split open
Lightly grease a 13-inch by 9-inch glass baking dish. Beat 4 eggs, milk, flour, pepper, and salt in a bowl to blend. Set aside.
Arrange chilies from 1 can in prepared dish, making sure to cover bottom completely. Sprinkle with one third of each cheese. Repeat layering twice.
Pour egg mixture over cheese. Let stand 30 minutes. (Can be prepared one day ahead, cover dish and refrigerate.)
Preheat oven to 350 degrees. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes and serve.