Use a 9 X 13 pan, grease the bottom or spray with Pam Wash and drain the chilies and remove seeds. Drain on paper towel. Tear chili's in half from stem to bottom. Line the bottom of your pan with half of the chilies. Sprinkle the cheese over the first layer, both cheddar and jack
Layer the rest of the chilies over the cheese Mix eggs, milk and flour, salt and pepper until smooth. Pour over the chilies. Cover with foil