1 1/2 c. evaporated skim milk
6 egg whites
1/2 c. all-purpose flour
3 (7 oz.) whole can chilies
1/2 lb. low fat Jack cheese, grated
1/2 lb. low fat sharp cheddar cheese, grated
8 oz. tomato sauce

Preheat oven to 350 degrees. Spray casserole dish (9x13) with vegetable oil cooking spray. Beat evaporated skim milk, egg whites and flour together until smooth. Split open chilies and rinse to remove seeds. Drain on paper towel.

Mix cheeses together and reserve 1/2 cup for topping. Alternate layers of chiles, cheese and egg mixture in casserole dish. Pour tomato sauce over top layer and sprinkle with reserved cheese. Bake 1 hour or until done in center.