2/3 c. heavy cream
1/3 c. milk
2 eggs
1/3 c. flour (wheat)
3 (4 oz.) cans chilies
1/2 lb. Monterey Jack cheese, grated
1/2 lb. Cheddar cheese, grated
1 (8 oz.) can tomato sauce

Bear the cream-milk with eggs and flour until smooth. Drain chilies on paper towels. Mix cheese, reserve 1/2 cup for topping. Make alternate layers of remaining cheese, chilies and egg mixture in deep 1 1/2 quart casserole. Pour tomato sauce over top and sprinkle with reserved cheese. Bake in a 375 degree oven for 1 hour - or until cooked in center. Serves 2-3.