1 1/2 c. each shredded Jack and Cheddar cheeses
1 can (7 oz.) Ortega whole green chiles, drained
2 cans (5 1/2 oz. each) evaporated milk
2 tbsp. flour
3 eggs, beaten

Combine cheeses; spread half on bottom of 8x8 inch baking dish. Split chiles open; place over cheese. Top with remaining cheese.

Gradually add milk to flour; blend well. Add eggs; mix well. Pour over casserole. Cover; bake at 325 F. for 45 minutes. Cut in squares. 4-6 servings.