1 (7 oz.) can green chilies, drained
3 cups shredded monterey jack cheese and/or cheddar cheese
2 medium tomatoes, peeled & sliced
4 large eggs
1½ cups evaporated milk
¼ cup flour
1 tsp. salt
Sliced avocado and sour cream for garnish

Preheat oven to 350°.  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.