2 (7 oz.) cans whole green chilies, rinsed & seeded
1 1/2 lbs. Monterey Jack cheese, grated
4 eggs, slightly beaten
1/2 c. cold milk
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper

Line greased casserole dish with 1/2 chilies and sprinkle with half grated cheese. Repeat by using other 1/2 of chilies and the remaining cheese on top. Combine remaining ingredients and pour over chilies and cheese layers.

Bake at 350 degrees for 35 minutes or until lightly browned and set. Let cool 5 minutes before cutting into squares. Use as an accompaniment with enchiladas on as an appetizer.