Chili Rellenos Casserole

From Kay Depew

3 -7 oz. cans of whole green chilies
1 lb.              jack cheese, grated
1 lb.              cheddar, grated - keep 1/2 cup aside (we use mild)
3                    eggs
3 Tbsp.       flour
13 1/2 oz     evaporated milk (not sweetened condensed)
15 oz  can   tomato sauce (with bits if available)

1. Remove seeds from chilies. Layer of the chilies on the bottom of a 9x13 pan. Cover with of the cheese. Repeat layers.
2. Beat eggs and add flour and milk. Pour over chilies and cheese.
3. Bake @ 350 for 30 minutes.

Spread tomato sauce over top, sprinkle remaining ( cup) cheese over top and bake another 10 15 minutes.