8 oz. (2 c.) shredded Monterey Jack cheese
8 oz. (2 c.) shredded cheddar cheese
2 cans (4 oz. each) green chilies
2 eggs
2 tbsp. all-purpose flour
1 can (12 oz.) evaporated milk
1 can (8 oz.) tomato sauce or 1 c. salsa, divided

Combine cheeses. In a 10 x 6 x 2 inch baking dish layer cheese and chilies. Combine eggs, flour and milk; pour over cheese mixture. Bake at 350 degrees for 30 minutes. Top casserole with 1/2 of sauce or salsa; bake 10 minutes longer. Let stand 5 minutes before serving. Pass remaining sauce.