3 (4 oz.) cans green chilies, drained and chopped
1 1/2 lbs. Monterey Jack cheese, grated
2 tsp. seasoned salt
12 eggs, lightly beaten
3/4 c. evaporated milk

Butter, flour a 9 x 13 inch dish. Sprinkle half of chilies in dish. Spread half of cheese over chilies. Sprinkle 1 teaspoon seasoned salt. Repeat layers with rest of chilies, cheese and salt. Beat eggs and milk together. Pour over cheese mixture. Bake at 350 degrees for 35 minutes. Cool slightly. Serve in squares.