Chiles Rellenos Casserole

1 pound roasted Hatch green chiles, seeds
    and skin removed, or 2 (7 ounce) cans
    whole green chiles, seeded
1/2 pound Cheddar cheese, grated
1/2 pound Monterey jack cheese, grated
2 cups evaporated milk
4 eggs
1/3 cup all-purpose flour
1 teaspoon salt

Heat oven to 350 degrees F. In a 12 x 8-inch baking dish, layer green chiles, Cheddar cheese and Monterey Jack cheese.

Put the evaporated milk, eggs, flour, and salt in a blender; blend thoroughly. Pour over the chiles and cheeses. Bake for 45 minutes.