1 3/4 (10 oz. ea.) cans whole green chilies, remove seeds and quarter, rinse, and drain
8 oz. sharp Cheddar cheese, grated
8 oz. Monterey Jack cheese, grated
2 eggs, beaten
1 (5 oz.) can evaporated (Pet) milk

Mix beaten eggs with evaporated milk and set aside.

Place 1/2 of the green chilies on the bottom of casserole dish. The other 1/2 of the chilies go between the two cheeses. Just before you put in the oven, pour egg and milk mixture over the top. Place in casserole dish in a pan of water.

Bake at 350°F for 45 minutes.