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This is a wonderful brunch or supper dish.

• 2 7-ounce cans green chiles
• 3 cups Monterrey Jack cheese, sliced
• 3 cups cheddar cheese, sliced
• 3/4 cup all-purpose flour
• 1 cup evaporated milk
• 1 cup sour cream
• 4 eggs
• 1 cup cooked chicken or turkey, diced
• 2 cups mild salsa

Preheat oven to 350°F.

Cut chiles open and line a lightly greased 9x13-inch baking dish with them. Layer both cheeses evenly over chiles. Add any remaining chiles over the cheese layer.

Mix the flour with a small amount of the milk; using a wire whisk, make a smooth paste. Mix in the remaining milk and sour cream. Beat in the eggs, one at a time, and add the diced chicken.

Pour mixture over chiles and cheese. Bake for 30 minutes at 350°F. Pour salsa over top and bake an additional 15 minutes. Makes 8 or 10 servings.

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