Nonstick cooking spray
3 (4 oz.) cans whole green chilies, drained
1/2 lb. Monterey Jack cheese
5 lg. eggs
1/2 c. all-purpose flour
1/2 c. milk

About 45 minutes before serving:

Preheat oven to 350 degrees. Spray shallow 2-quart casserole or 8x12 inch baking dish with nonstick cooking spray.

Discard seeds from chilies. Slice cheese in same number of pieces as there are chilies. Place 1 slice of cheese in middle of each whole chili. Arrange stuffed chilies in casserole.

In bowl, with wire whisk or fork, beat eggs, flour, and milk until blended. Pour egg mixture over stuffed chilies in casserole. Bake 35 minutes or until top is golden brown and knife inserted in center comes out clean. Makes 6 main dish servings.