3 (4 oz.) cans green chilies, chopped
2 cups Monterrey Jack cheese, shredded
2 cups Cheddar cheese, shredded
1 Tbsp. flour
3 eggs
1 (5 oz.) can evaporated milk
1 cup taco sauce
Preheat oven to 350°.
Drain chilies. Reserve ½ cup of each cheese. In 10×10-inch greased baking dish, layer chilies then cheeses. Set aside.
In medium bowl, combine milk, flour and eggs. Pour over chilies and cheese layers.
Bake for 30 minutes. Remove from oven and top with taco sauce and reserved cheeses. Return to oven and bake an additional 15 minutes or until cheese has melted.
Serve with tortilla chips or large corn chips.
Serves 8-12
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