Chili Rellenos Casserole

2 small cans whole green chilies (split and seeded)
1/2 lb. grated cheddar cheese
1/2 lb. Montery Jack cheese cut in strips to fit in chilies
2 Tbls flour
1/4 tsp salt
1/2 tsp dry mustard
1/2 can (13 oz.) evaporated milk or 6 1/2 oz.
2 slightly beaten eggs
1 (8 oz.) can tomatoe sauce

Line greased casserole dish with Monteray Jack cheese filled chilies. Top with cheddar cheese. Beat together flour, salt, dry mustard, and evaporated milk. Add beaten eggs. Pour over cheeses and chilies. Bake 325 for 40 minutes. Pour tomatoe sauce over and bake 20 minutes more.