Arrange the chiles 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.
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