Baked Chile-Cheese Omelet

2 cups shredded Cheddar cheese
1 (4 ounce) can chopped green chiles, drained
2 cups shredded Monterey jack cheese
1 1/2 cups milk
3 tablespoons all-purpose flour
1/2 teaspoon salt
3 eggs
1 (8 ounce) can tomato sauce

Layer cheese, chiles and Monterey jack cheese in a greased 8-inch square baking dish.

Beat milk, flour, salt and eggs. Pour over cheese mixture. Bake uncovered at 350 degrees F until set in center and top is golden brown - about 40 minutes. Let stand 10 minutes before cutting.

Heat tomato sauce, and serve with omelet.