2 (7 oz. each) cans Ortega green chilies
2 (7 oz. each) cans green chili salsa
1 lb. sharp Cheddar cheese, grated
1 lb. Monterey Jack cheese, grated
4 green onions, chopped or 1 sm. onion
6 eggs
1 c. flour
1 tsp. salt
4 c. milk

Butter a large oblong casserole dish. Split chilies - remove ruins and seeds. Chop and line bottom of casserole with the chilies. Sprinkle half of the sharp cheese, the onions, and half of the Monterey cheese on top of the chilies. Mix the beaten eggs, salt, milk, and flour together very well and pour over the ingredients in the casserole. Bake at 325 degrees for 50 minutes until set and knife comes out clean. Spread with chili salsa and rest of cheeses. Put back in oven until cheese melts. Let stand 10 minutes before serving.