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

Beat half and half with eggs and flour until smooth. Slit open chilies, rinse away seeds and drain on paper towels. Mix cheeses; reserve 1/2 cup for topping. Make alternate layers of remaining cheese, chilies and egg mixture in deep 1 1/2 quart casserole dish. Pour tomato sauce over top and sprinkle with reserved cheese. Bake in a preheated 375 degree oven for 1 hour or until cooked in center.