Categories: casserole, mexicanish

Ingredients

• 1 lb. cheddar cheese, grated
• 1 lb. Monterey Jack cheese, grated
• 1 lg. (7-8-oz.) can whole green chilies
• 1 lg. can evaporated milk
• 2 eggs
• 2 Tbsp. flour

Directions

1. Wash and devein chiles. Grease 9×9 baking dish and line with whole chilies, reserving 1/2 of chilies. Cover with Jack cheese. Layer reserved chilies on top of Jack cheese.

2. Mix evaporated milk, eggs, and flour and pour over chilies. Top with cheddar cheese.

3. Bake at 350 for 30 minutes. Let stand 5 minutes before serving.

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