Susan's Chili Rellenos Casserole

from Los Alamos, NM art teachers' cookbook

1/2 cup half and half cream (or evaporated milk, or regular milk)
2 eggs
1/3 cup flour
1/2 lb jack cheese
1/2 lb sharp cheddar cheese
1 can (7 oz) whole chilis
1 can (8 oz) tomato sauce

Beat cream with eggs and flour until smooth.  Mix cheeses together reserving 1/2 cup for topping.  Make alternate layers of remaining cheese, chiles, and egg mixture in a deep 1 1/2 quart casserole dish.  Pour tomato sauce over top, sprinkle with reserved 1/2 cup cheese.  Bake at 350 degrees for 1 1/4 hours or until cooked in center.

Chile Relleno Casserole Chile Rellenos Casserole