Categories: Vegetables, Mexican, Casseroles 
      Yield: 6 servings 
  
      1 cn 7 oz green chiles, drained      1 1/2 c  Evaporated milk 
      3 c  Shredded Monterey Jack            1/4 c  Flour 
           Cheese and/or cheddar cheese        1 ts Salt 
      2 md Tomatoes, peeled & sliced                Sliced avocado and sour 
      4 lg Eggs                                     Cream for garnish 
  
  1. Preheat oven to 350F. Lightly butter an 11x7 glass baking pan. 
   
  2. Arrange the chilies on the bottom of the casserole. Top with an even 
  layer of the cheese and then the sliced tomatoes. 
   
  3. In a large bowl, whisk the eggs until they are frothy. Gradually whisk 
  in the evaporated milk, flour and salt. Carefully pour over the layers in 
  the dish. Bake 50-60 minutes, or until lightly browned. Serve in squares 
  and garnish with sour cream and avocado slices. 
   
  Source: "Cooking with Regis and Kathie Lee", 1993