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

Preheat oven to 350 degrees. Beat half and half with eggs and flour until smooth. Split chilies open; rinse out seeds and drain on paper towels. Mix cheeses and set aside 1/2 cup for topping.

In deep 1 1/2-quart casserole, make alternate layers of cheese, chilies, and egg mixture. Pour tomato sauce over top and sprinkle with reserved cheese. Bake 1 1/4 hours or until cooked in center. Serves 4.