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

Wash chilies, remove any seeds and pat dry. In a 9 x 13 inch baking pan layer half the chiles, then half the cheeses. Repeat the layers saving 1/2 cup cheese for a topping. Beat the eggs, add the flour and milk; beat until blended. Pour the egg mixture over the chiles and cheese. Bake at 350 degrees for 30 minutes. Sprinkle with reserved cheese and bake 15 minutes longer. Cut into squares to serve.