1 c. Half & Half - milk will do
2 eggs
1/3 c. flour
3 (4 oz.) cans whole green chiles
1 pound Jack cheese, grated
1 (8 oz.) can tomato sauce

Beat milk, eggs and flour in blender, or until smooth. Split open chiles, rinse out seeds and drain on paper towels. Make alternate layers of chiles, cheese and egg mixture in deep 1 1/2 quart casserole. Bake 1/2 hour and then top with tomato sauce. Bake another 3/4 of an hour or until cooked in center.

Bake at 350 degrees.

I like to serve this with a green tomatilla sauce.