Ingredients
3 cans (4 ounces each) whole green chiles, drained1-1/2 cups shredded Monterey jack cheese1-1/2 cups shredded cheddar cheese1/3 cup all-purpose flour1 cup half-and-half cream2 large eggs, lightly beaten1 can (8 ounces) tomato sauce
Preparation
Cut chiles open lengthwise. Rinse; removing seeds. Place chiles on paper towels to drain. Combine cheeses; set aside 1/2 cup for topping. In a large bowl, combine the flour, cream and eggs until smooth.
In a greased deep 1-1/2-qt. baking dish, layer half of the cheese, chiles and egg mixture. Repeat layers. Pour tomato sauce over the top; sprinkle with reserved cheese.
Bake, uncovered, at 350° for 50-55 minutes or until knife inserted in the center comes out clean. Let stand for 5 minutes before serving.
