Preheat your oven to 350°F (175°C) and grease a 9 × 13-inch baking dish.

Drain and pat dry the roasted green chiles, slice them open and lay half in the greased baking dish.

Sprinkle half of your cheddar and Monterey Jack cheeses over the chiles.

Repeat layering with the remaining chiles and top with the rest of the cheeses.

In a large mixing bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper until smooth.

Pour the egg mixture over the layered chiles and cheese in the baking dish.

Bake for 40-45 minutes until the top is golden brown and a knife inserted comes out clean.

Allow the casserole to cool for a few minutes before serving, topped with optional sour cream, fresh salsa, and cilantro.