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

Preheat oven to 350 degrees. Spray shallow 2 quart casserole or 12 x 8 inch baking dish with non-stick cooking spray. Discard seeds from chilies. Slice cheese into 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, 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.