Chile Relleno Casserole

4 eggs
1 1/2 cups milk
2 tablespoons all purpose flour
1/2 teaspoon pepper
1/4 teaspoon salt
2 1/2 cups whole green chilies, split open and cut into big pieces

8 corn tortillas
4 cups shredded cheddar (about 1 pound)
3 cups shredded Monterey Jack (about 1 pound)

Lightly grease 9x13-inch glass baking dish. Beat first 5 ingredients in medium bowl to blend. Arrange 1/3 chilies in prepared dish, covering bottom completely. Sprinkle with 1/3 of each cheese, then cover with 1 layer of tortillas. Repeat layering twice. Pour egg mixture over cheese. Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 350F. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes and serve.

Note: Sometimes I make this with medium hot chiles (Sandia or Pueblo Hot), sometimes with mild (6-4 or Anaheim), sometimes half and half mixed together.  For pot lucks, I usually make one end hot and one end mild so that people can choose.  This always gets rave reviews.