1 c. half & half
2 eggs
1/2 c. all-purpose flour
1 can (7 oz.) whole green chilies
1/2 lb. Monterey Jack cheese, grated
1/2 lb. Colby cheese, grated
1 can (8 oz.) tomato sauce

1. Preheat oven to 375 degrees.

2. Beat half & half with eggs and flour until smooth. Split open chilies, rinse out seeds and drain on paper towel.

3. Mix cheeses together and reserve 1/2 cup for topping.

4. Make alternate layers of cheese, chilies and egg mixture in deep 1 1/2 quart casserole. Pour tomato sauce over top and sprinkle with reserved cheese.

5. Bake 1 hour or until done in center. Serves 6-8.