Cheese-Chili Casserole - cooking recipe

Ingredients

1 lb. Monterey Jack cheese
1 lb. Cheddar cheese
3 small cans green chilies (mild)
3 eggs, beaten
3 Tbsp. flour
1 small can evaporated milk
1 small (8 oz.) can tomato sauce

Preparation

Grate cheese and reserve 1/2 cup.
Drain and pat chilies dry. Layer 9 x 13-inch pan with chilies and cheeses.
Pour beaten mixture of eggs, milk and flour over layers.
Refrigerate at this point if you want to prepare before baking.