1 lb. sharp cheddar cheese, shredded
1 lb. Monterey Jack cheese, shredded
2 - 4 oz. cans diced green chilies, drained
12 oz. can evaporated milk
1 T. flour
6 eggs
Garnishes: chopped tomatoes, sliced black olives, salsa, sour cream
Spray 13x9-inch baking dish with nonstick cooking spray. Spread cheeses and chilies evenly over bottom of pan. In bowl, mix eggs, evaporated milk and flour. Pour egg mixture over cheeses. At this point, the casserole can be covered and refrigerated overnight, if needed.
Bake at 350 F for 50-60 minutes. Serve warm with salsa, sour cream, tomatoes and olives on the side.