2 (7 oz.) cans whole chilies
1 sm. can evaporated milk (2/3 c.)
2 eggs, beaten
2 tbsp. flour
1/2 c. milk
1 lb. each grated Jack and Longhorn or Cheddar, mixed
Salt to taste
1 (8 oz.) can tomato sauce

Remove seeds from chilies and wash. Line bottom of casserole with chilies and half of cheese - add remaining chilies. Beat eggs until fluffy. Add milk and flour - pour over chilies. Bake at 350 degrees for 20-25 minutes.

Pour tomato sauce over the casserole and top with remaining cheese. Bake 15 minutes more. Let stand 15-20 minutes before serving.