1 c. half & half or 1 sm. can evaporated milk
2 eggs
1/3 c. flour
3 (4 oz.) cans whole green chilies
1/2 lb. Monterey Jack cheese, grated
1/2 lb. sharp cheddar cheese, grated
1 (8 oz.) can tomato sauce

Beat half and half, flour and eggs until smooth. Split open chilies and rinse out seeds. Drain on paper towels. Reserve 1/2 cup cheese for topping. Alternate egg mixture, chilies, cheese in 7 x 12 inch (r equivalent) glass casserole. Pour tomato sauce on top and sprinkle with the 1/2 cup reserved cheese. Bake at 350 degrees for 1 1/4 hours.