2 (4 oz.) cans whole green chiles
8 oz. Monterey Jack cheese, shredded
8 oz. Cheddar cheese, shredded
4 eggs
2 tbsp. unbleached flour
1/2 to 1 tsp. chili powder
1/2 tsp. onion powder
1 1/4 c. milk
1/4 tsp. garlic powder

Wash and drain chili peppers, then cut into wide strips. Line casserole dish with half of the chiles. Sprinkle with half of the combined cheese. Add a layer of the remaining chiles; cover with remaining cheese.

Beat together eggs, flour, chili powder, onion powder, garlic powder, and milk. Pour over cheese and bake at 350 degrees for 45 minutes.