3 (7 oz.) cans whole green chilies
1 lb. grated Jack cheese
1 lb. grated Cheddar cheese
3 eggs, beaten
3 tbsp. flour
1 sm. can evaporated milk
1 (15 oz.) tomato sauce

Wash chilies, remove seeds and pat dry. In 9 x 13 inch baking pan layer half the chilies, then half of cheeses. Repeat the layers but save 1/2 cup cheese. Beat eggs. Add flour and milk; beat until blended. Pour over chilies and cheese.