1 can (7 ounce) green chilies, drained
3 cup shredded monterey jack cheese and/or cheddar cheese
2 medium tomatoes, peeled & sliced
4 large eggs
1 1/2 cup evaporated milk
1/4 cup flour
1 teaspoon salt
Sliced avocado and sour cream for garnish
Preheat oven to 350 degrees. Lightly butter an 11 x 7 glass baking pan. Arrange the chilies on the bottom of the casserole. Top with an even layer of the cheese and then the sliced tomatoes. 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.
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