1 c. half & half
2 eggs
1/3 c. flour
3 (4 oz.) cans whole or chopped green chilies
1/2 lb. Monterey Jack cheese, grated
1/2 lb. sharp Cheddar cheese, grated
1 (8 oz.) can tomato sauce

Beat half & half with eggs and flour until smooth. Split open chilies; rinse out seeds and drain on paper towels (if you use whole chilies). Mix cheeses. Reserve 1/2 cup for topping. Make alternate layers of remaining cheese, then chilies, then egg mixture in a 1 1/2 quart casserole dish. Pour tomato sauce over top and sprinkle with reserved cheese. Bake in 350 degree oven for 1 1/2 hours or until done in center. Serves 4-6. Serve with warm buttered tortillas, fresh spinach salad, and fruit or Jello.