Crockpot Chile Rellenos

2 cans (4 oz. ea.) whole green chiles

1/2 lb. Monterey Jack cheese, grated

1/2 lb. Cheddar cheese, grated

2 T. flour

2 eggs

1 can evaporated milk (12 oz.)

1 can (8 oz.) tomato sauce

Open chiles and remove seeds and veins.

In a bowl combine flour, eggs and milk. Spray crockpot with nonstick cooking spray. In bottom of crockpot layer 1/2 chiles, 1/2 each of the cheeses, and pour 1/2 milk mix. Repeat.

Cook on LOW 6 to 8 hours. Last 1/2 hour pour tomato sauce on top.