cups evaporated milk
7 oz cans green chiles, chopped
lb jack cheese, grated
lb sharp cheddar, grated
16 oz jar salsa picante
Beat evaporated milk, eggs, and flour until smooth; set aside. Mix cheeses together. Reserve a portion for the top. Layer 9x13 pan starting with the cheese then chiles and then milk mixture. Repeat process for two layers. Pour the salsa over the top and sprinkle with the reserved cheese. Bake for 45-60 minutes at 350 if using a metal dish or 325 if using a glass dish.