1 c. half & half
2 eggs
1/3 c. flour
1/2 lb. Monterey Jack cheese, grated
1/2 lb. sharp cheddar cheese, grated
1 (8 oz.) can tomato sauce
2 (8 oz.) cans whole canned chilies
1 (7 x 11 inch) casserole dish

(Recipe may be doubled and will fit into a 9 x 13 inch pan that is 2 inches deep.)

Preheat oven to 375 degrees. Beat half and half with eggs and flour until smooth. Split open chilies, rinse, drain on paper towels. Mix cheeses together on waxed paper and divide into thirds. Reserve 1/3 for topping.

In casserole dish, make alternate layers of 1/3 the cheese, 1/2 of the chilies and 1/2 of the egg mixture. Repeat. Pour tomato sauce over the top and sprinkle with the remaining 1/3 cheese. Bake 1 hour or until done in the center. Serve with green salad and tortillas.