7 (3 oz.) cans whole green chilies
1 lb. grated cheddar cheese
1 lb. grated Monterey Jack cheese
3 eggs, beaten
3 tbsp. flour
1 sm. can evaporated milk
1 sm. can tomato sauce
2 tsp. cumin

Rinse and split chiles; pat dry. In greased casserole using 1/2 chiles make a layer of chiles followed by a layer of 1/2 cheeses. Repeat (reserving a handful of cheese for the top). Beat eggs, flour, and milk together and pour over cheeses/chiles. Bake for 30 minutes at 350 degrees. Remove. Pour tomato sauce over all and sprinkle with reserved handful of cheeses and cumin. Return to oven for 15 minutes.