2 (7 oz.) cans whole green chilies
1 lb. sharp cheddar cheese
1/2 lb. Monterey Jack cheese
4 eggs, beaten
2 tbsp. flour
1/2 tsp. salt
1 (13 oz.) can evaporated milk
1 can tomato sauce

Remove seeds from chilies under running water. Line 9x9 casserole with chilies. Grate cheese over peppers. Place remaining chilies over top of cheese. Add flour, salt and milk to beaten eggs. Pour over top.

Bake at 325 degrees for 35 minutes or until set. Remove from oven and pour tomato sauce over top. Bake 5 minutes more. Let stand 10 minutes before serving. Freezes and reheats beautifully!