1 c. half & half
2 eggs
1/3 c. flour
3 (4 oz.) cans whole green chilies
1/2 lb. extra sharp Cheddar cheese
1/2 lb. Monterey Jack
8 oz. can tomato sauce

Split chilies and rinse seeds out; drain. Beat cream, eggs and flour until smooth. Grate and mix cheese, reserving 1/2 cup for topping.

Alternate layers of chilies, egg mix and cheese. Pour tomato sauce on top. Add remaining cheese (you may want to add more cheese for the topping). Place in 1 1/4 quart casserole. Bake covered for 45 minutes; uncovered for 15 minutes at 375 degrees. Let set for about 15 minutes.