INGREDIENTS :
3 (7 ounce) cans whole green chilies, fire roasted 2 ½ cups Monterey Jack cheese, shredded 1 cup cheddar cheese, shredded 6 large eggs 1 ¾ cups milk (2% or whole) ¼ cup all-purpose flour ½ teaspoon baking powder ½ teaspoon salt ¼ teaspoon fresh ground black pepperINSTRUCTIONS :
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a 9 x 13 inch dish with nonstick cooking spray.
Cut chilies open by slicing from top to bottom and remove any stems. Layer half of the chilies in the bottom of the prepared casserole dish. Sprinkle with half of the Monterey Jack and cheddar cheese. Layer with the second half of the chilies and the remaining cheese.
In a medium bowl, whisk together eggs, milk, flour, baking powder, salt, and black pepper. Pour the egg mixture over the cheese and green chilies.
Bake for 35-40 minutes or until lightly browned on the edges and set in the middle.
Cool for 7-10 minutes before slicing.
Top with Pico de Gallo, chopped cilantro, and sour cream (optional).