2 sm. cans chilies, chopped
1 lb. cheddar cheese
1/2 lb. Monterey Jack cheese
4 eggs
1 can evaporated milk
1 tbsp. flour
1 can tomato sauce
1/8 tsp. basil

Place chilies on bottom of a 9"x9" pan. Grate both cheeses and sprinkle on top of chilies. In a bowl beat eggs and flour, continue beating and add milk. Pour into pan and bake for 35 minutes at 375 degrees. Add tomato sauce to top and sprinkle with basil. Bake another 5 minutes and allow to cool 10 minutes.