2 (4 oz.) cans chopped green chilies
1/2 lb. cheddar cheese, grated
1/2 lb. Monterey Jack cheese, grated
2 eggs
2 tbsp. flour
1/2 tsp. salt
1 (12 oz.) can evaporated milk

Place one can of chopped chilies in the bottom of a 9" square greased casserole. Mix together grated cheeses. Sprinkle half the cheese over chilies. Add remaining can of chilies. Top with remaining cheese. Beat together eggs, flour, milk and salt until smooth. Pour over chilies and cheese. Bake at 350 degrees for about 45 minutes. Makes 6 to 8 servings.