2 (8 oz.) cans whole green chilies
1 lb. Jack cheese
1 lb. Cheddar cheese
1 lg. can evaporated milk
2 eggs
1/2 c. flour

Grate cheeses and mix together. Wash chilies and remove seeds. Line a 9 x 13 inch baking pan with chilies and cheese in alternating layers. Chill and whip evaporated milk. Add eggs and sprinkle with flour. Mix well.

Pour egg mixture over chili and cheese mixture (layers). Bake for 30 minutes in 350 degree oven or until top is golden. Remove from oven and spread with red chili salsa. Serves 4 to 6.