5 (4 oz.) cans whole green chilies
1 lb. lean ground beef
1 lg. onion, chopped
2 cloves garlic, crushed
3 tbsp. chili powder
2 tsp. ground cumin
Salt and pepper
8 oz. Monterey Jack cheese, grated
8 oz. Cheddar cheese, grated
1 (12 oz.) evaporated milk
4 eggs, beaten
1 tbsp. flour
Sour cream
Raisins
Pecans, chopped

Rinse chilies, open out and drain on paper towels (remove all seeds). Brown beef, onions and garlic. Drain grease. Add seasoning to meat and mix well. Grease 8 x 13 inch or 9 x 12 inch casserole dish, arrange chilies in a layer covering bottom. Add meat; spread, covering chili layer. Sprinkle cheese over meat. In a bowl add evaporated milk to beaten eggs; mix well. Add flour; beating until mixed. Pour egg mixture over cheese. Top with tomato sauce (recipe follows).

TOMATO SAUCE:

1 lb. can stewed tomatoes
1/2 c. tomato juice
3 tbsp. chili powder
2 tsp. ground cumin
1/3 c. sugar

Mix all ingredients together in saucepan. Simmer 30 minutes until slightly thickened. Spread sauce over top of casserole. Bake at 350 degrees for 30 - 45 minutes. Edges should begin to brown and look set and firm. DO NOT OVERBAKE. Top each serving with sour cream, sprinkle with pecans and raisins.