3 (4 oz.) cans mild whole green chilis
1/2 lb. sharp Cheddar cheese, grated
1/2 lb. Monterey Jack cheese, grated
4 eggs
4 tbsp. flour
1 2/3 c. undiluted canned milk (equals 1 can)
Salt and pepper to taste
1 can enchilada sauce

Preheat oven to 350 degrees. Grease 8 inch square pan.

Chop chilis, cover bottom of pan with 1/2 of green chilis. Cover with ALL of the grated Cheddar cheese. Add remainder of green chilis (another layer).

Layer with all of grated Monterey Jack cheese. Beat eggs, flour, salt and pepper and milk together for 2 minutes.

Pour egg mixture over chilis and cheese. Bake in oven for 45 minutes. Pour enchilada sauce over each serving.