1 c. half and half
2 eggs
1/3 c. flour
3 (4 oz.) cans whole green Ortega chilies
1/2 lb. Monterey Jack cheese, grated
1/2 lb. cheddar cheese, grated
1 (8 oz.) can tomato sauce

Beat half and half with eggs and flour until smooth. Split open chilies, rinse out seeds and drain on paper towels. Cut into bite size pieces. Mix cheeses. Reserve 1/2 cup for topping. Make alternate layers of remaining cheese, chilies and egg mixture in deep 1 1/2 quart casserole dish. Pour tomato sauce over top and sprinkle with reserved cheese. Bake in 350 degree oven 1 1/4 hours or until cooked in center.