4-5 (7 oz.) cans whole green chilies
1 lb. grated Monterey Jack cheese
1 lb. cheddar cheese, grated
3 beaten eggs
3 tbsp. flour
1 sm. can (5 fluid oz.) evaporated milk
1 (15 oz.) can tomato sauce
Oregano, cilantro, basil & cumin may be added to tomato sauce

Wash chilies, remove seeds and pat dry. In a 9"x13" pan layer 1/2 the chilies, then 1/2 the cheeses. Repeat layers but reserve about 1/2 cup cheese for topping. Beat eggs, flour and milk. Pour over chilies and cheeses. Bake at 350 degrees for 30 minutes. Spread tomato sauce over top. Sprinkle on reserved cheese and bake another 15 minutes. Remove from oven, let set 5 minutes before cutting into squares.