1 lb. grated yellow cheese (sharp or mild, as desired)
1 lb. grated Monterey Jack cheese
1 (24 oz.) can or 3 (7 oz.) cans whole green chilies, remove seeds and veins
4 eggs
3 tbsp. flour
1 (13 oz.) can evaporated skim milk
1 tsp. salt
1/4 tsp. pepper
1 tsp. onion powder or 1/4 c. chopped onion

In a greased 2-quart casserole dish, alternate green chilies and cheeses in about 3 layers. Mix remaining ingredients and pour over the chili and cheese layers. Refrigerate for 24 hours. Bake at 350 degrees for about 45 minutes. Let stand about 10 minutes before serving.