2 7oz cans of whole green chili peppers drained
8 oz Monterey Jack Cheese Shredded
8 oz Longhorn or Cheddar Cheese Shredded
2 Eggs Beaten
1 5oz Can Evaporated Milk
2 T AP flour
1/2 C Milk
1 8oz Can Tomato Sauce

PH 350. Spray 9X13 baking dish.
Lay half chilis evenly over botton. Sprinkle half the cheeses. Cover with remaining chilis.

In a bowl mix the eggs milk and flour. Pour over chilis. Bake for 25 minutes.
Pour tomato sauce over and bake 15 more minutes. Sprinkle with remaining cheeses.