Chili-Cheese Souffle - cooking recipe

Ingredients

1 (7 oz.) can whole Ortega chiles
1/2 lb. mild Cheddar cheese
1/2 lb. Monterey Jack
2 eggs
2 Tbsp. flour
1 (8 oz.) can tomato sauce
1 (13 oz.) can evaporated milk

Preparation

Butter 9 x 9-inch casserole.
Spread 1/2 chiles in dish. Spread thin slices of Jack, rest of chiles and thin slices of Cheddar.