2 (4 oz.) cans (or 1 8 oz. can) chopped Ortega green chilies
2 tall cans evaporated milk
3 1/2 tbsp. fine gravy flour
1 lb. cheddar cheese
1 lb. Monterey Jack cheese
5 eggs
2 generous tsp. chopped garlic
2 (8 oz.) cans tomato sauce

Grease 9x13 baking pan. Grate both cheeses and layer in pan. Beat eggs well and add both cans of evaporated milk. Using a wire whisk, add flour to egg mixture. Add garlic and chilies. Mix well.

Pour egg mixture over the cheese and pour the tomato sauce over the top, covering the entire mixture.

Bake at 325 degrees for approximately 1 hour. Remove when bubbly custardy. Makes 10 servings.