Chile Relleno Casserole

3/4 pound grated monterey jack cheese
3/4 pound grated cheddar cheese
2 - 7 ounce cans of Ortega whole chiles
2 eggs
1 3/4 cups milk (for a sweet taste, use evaporated milk)
1/2 cup flour
1 teaspoon salt

Cut chiles in half and remove seeds. In a bowl, mix the eggs, milk, flour and salt. In a casserole dish create layers of chiles, cheese and liquid mixture. Bake uncovered for about an hour at 350°.