2 (6 oz.) cans Ortega green chiles
1 1/2 - 2 lbs. Monterey Jack cheese
10 eggs
1/2 c. milk
1/4 c. flour

Clean and rinse chiles in cold water. Dry with a paper towel. Grate cheese while chiles finish drying. Alternate layers of chiles and cheese, starting with chiles in a 9x12 inch pan, should be 3 layers. Note: It is not important for chiles to solidly cover the bottom of the pan.

In blender mix eggs, milk and salt to taste; blend. Add flour; blend again. Pour all of this over chile/cheese mixture. Bake at 350 degrees for 30-45 minutes or until golden brown.