1 c. half and half
1/3 c. flour
2 eggs (separated) adding yolks to 1/2 and 1/2
6 oz. can whole green chilies
1/2 lb. Monterey Jack cheese, grated
1/2 lb. cheddar cheese, grated
1 can tomato sauce

Beat half and half with egg and flour until smooth. Split green chilies, rinse and drain on paper towels. Mix cheeses, reserve 1/2 cup for topping. make alternate layers of cheese, chilies and egg mixture in one quart casserole. Pour tomato sauce over top and sprinkle with remaining cheese. Bake at 350 degrees for 1 1/2 hours.