2 cans whole, or diced, Ortega chilies
1 lb. sharp cheddar cheese
1 lb. Monterey cheese
4 whole eggs
4 tbsp. flour
2 cans evaporated milk
2 cans tomato sauce

Remove seeds and veins, if using whole chilies. Butter bottom of baking dish. Put chilies on bottom. Grate cheese and mix together, put in dish over chilies. Beat eggs, add milk and flour, pour over cheese. Bake 30 minutes in 350 degree oven. Remove from oven. Pour over 2 cans tomato sauce. Return to oven, bake another 20 minutes. Let stand 15 minutes before serving. Serves 12 to 14. Use half of recipe, and smaller baking dish to serve 8.