2 c. canned milk
4 eggs
2/3 c. flour
1 (26 oz.) can chilies (whole green), makes 2 casseroles
1 lb. Jack cheese
1 lb. cheddar cheese
1 (8 oz.) can tomato sauce (I use part Pace picante sauce on top)

Mix flour, beaten eggs, and milk. Split chilies, rinse out seeds and drain on paper towels. Mix cheeses and save some for top. Make alternate layers of chilies, egg mixture, and cheese in 9 x 13 baking dish. Pour tomato sauce over top and sprinkle with cheese.

Bake 1 hour at 350 degrees for until set.