4 (3 oz.) cans green chilies, drained and quartered
1 lb. grated Cheddar cheese
4 eggs
2 tbsp. flour
2 (13 oz.) cans evaporated milk
1 lb. grated Mozzarella cheese
2 (8 oz.) cans tomato sauce

Layer in 9x13 inch baking dish 2 cans chilies, 1 pound grated Cheddar cheese, 2 cans green chilies, drained and quartered.

Mix with mixer and pour over layered cheese and chilies: 4 eggs, 2 tablespoons flour, evaporated milk.

If you wish you can prepare up to this point and bake at 400 degrees for 30 minutes. Cool down and refrigerate until you are nearly ready to serve. Then bring to room temperature. Sprinkle with Mozzarella cheese. Drizzle tomato sauce over all. Bake at 400 degrees for 15 minutes until hot and bubbly. Serves 12.