3 (7 oz.) cans whole green chilies
1 lb. Jack cheese, grated
1 lb. Cheddar cheese, grated
3 eggs, beaten
3 tbsp. flour
1 sm. can evaporated milk
1 (15 oz.) can tomato sauce

Wash chilies, remove seeds, pat dry. In 9 x 13 inch baking dish layer 1/2 chilies, 1/2 cheeses. Repeat layer reserving 1/2 cup cheese for topping. Beat eggs and flours and milk until blended. Pour egg mixture over chilies and cheeses. (Can be refrigerated at this time).

Bake at 350 degrees for 30 minutes - spread tomato sauce over top. Sprinkle with reserve cheese. Bake 15 minutes longer. Cut into squares after it sets.