1 c. half & half
2 eggs
1/2 c. all-purpose flour
1 can whole green chilies (7 oz.)
1/2 lb. Monterey Jack cheese, grated
1/2 lb. Colby cheese, grated
1 can tomato sauce (8 oz.)

Preheat oven to 375 degrees. Beat half & half with egg and flour until smooth. Split open chilies, rinse out seeds and drain on paper.

Mix cheese together on sheet of waxed paper and reserve 1/2 cup for topping. Make alternate layers of cheese, chilies and egg mixture in deep 1 1/2 quart casserole.

Pour tomato sauce over top and sprinkle with reserved cheese. Bake 1 hour or until done in center.