1 c. half and half
2 eggs
1/3 c. flour
3 (4 oz.) cans whole green chiles
1/2 lb. Monterey Jack cheese, grated
1 (8 oz.) can tomato sauce

Beat half and half with eggs and flour until smooth. Split chiles open, rinse out seeds, drain on paper towels. Reserve 1/2 cup cheese for topping.

Make alternate layers of cheese, chiles and egg mixture in deep 1 1/2 quart casserole. Pour tomato sauce over top. Sprinkle with reserved cheese. Bake for 1 hour at 375 degrees. Let set 10 minutes before serving. Serves 4.