2 (7 oz.) cans whole green chilies
24 oz. Monterey Jack cheese, grated
8 oz. cheddar cheese, grated
4 eggs
2 c. evaporated milk
1/2 c. flour
3/4 tsp. salt
1 clove garlic, minced
5 green onions, chopped

Lightly butter a 9"x13" pan. Wash chilies, remove seeds and pat dry. Open chilies and cut into 2 squares. Layer bottom of casserole with chilies, then sprinkle very lightly with flour, then onion and minced garlic. Add 1/2 the cheese and keep repeating layers. Mix eggs, milk, and seasonings and with flour and pour over top.

Bake at 325 degrees for 45 minutes to 1 hour. Serves 8.