Chili Relleno Casserole

4 eggs
1 1/2 cups milk (I would use cream)
2 tablespoons all purpose flour (or thickener of choice)
1/2 teaspoon pepper
1/4 teaspoon salt
3 7-ounce cans whole green chilies, split open
4 cups shredded cheddar (about 1 pound)
4 cups shredded Monterey Jack (about 1 pound)

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