1 lb. Cheddar cheese
1 lb. Monterey Jack cheese
3 (7 oz.) cans Ortega chilies, drained - seeds removed

Line bottom of a greased 9 x 13 inch pan with chilies. Sprinkle cheeses alternately over chilies. Over this pour the following mixture:

4 beaten eggs
1 c. milk
2 tbsp. flour

Bake 30 minutes at 350 degrees. Spread 1 (10 ounce) can enchilada sauce over top; bake 15 minutes more.