Chile Relleno

1 pound jack cheese
1 pound longhorn cheese
2 eggs
2 Tbls flour
dash salt
1 large can evaporated milk
8 oz tomato sauce
8 oz diced green chilies

1. Grate all of the cheeses and spread all but a little for the top into a 9x13 pan.

2. Blend milk, eggs, salt and flour in blender. Pour over cheese in pan. Spread green chilies over this.

3. Bake at 400* for 30 minutes. Remove from oven and pour tomato sauce over entire pan. Top this with reserved cheese. Return to oven just long enough to melt cheese.