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

Beat half and half with eggs and flour until smooth. Slit open chiles, rinse out seeds and drain on paper towels. Mix cheeses. Reserve 1/2 cup for topping.

Make alternate layers of remaining cheese, chiles and egg mixture in deep 1 1/2 quart casserole. Pour tomato sauce over top and sprinkle with reserved cheese. Bake in 350 degree oven 1 1/4 hours or until cooked in center. Makes 4 servings. Serve with tortillas.