2 (4 oz.) cans whole green chilies
1 (12 oz.) can evaporated milk
4 eggs
1/4 c. flour
10 oz. grated Cheddar cheese
10 oz. grated Monterey Jack cheese

Beat together milk, eggs and flour. Set aside. Cut open chilies and remove seeds. Arrange 1 can of chilies in 8 x 12 dish. Sprinkle with half of cheeses. Top with second layer of chilies and cheeses. Pour milk mixture over all. Sprinkle with salt.

Bake 1 hour at 350°F. Let sit before cutting.

Serves 6.