Mexican macaroni recipe

8 oz macaroni
1 can (14 1/2oz) Mexican-style tomatoes, undrained and chopped
1 can (10 3/4oz) cream of mushroom soup, undiluted
8 oz dairy sour cream
1 can (4 1/2oz) chopped green chilies
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese

Cook macaroni according to package directions; drain. Combine macaroni, and next 4 ingredients; stir in half of cheeses. Pour into a lightly greased 2-qt baking dish; top with remaining cheeses. Bake at 350? F. for 30 minutes.