3 sm. cans chopped green chilis (drained)
1 lb. Monterey Jack cheese, sliced
1 lb. Cheddar cheese, sliced
2 sm. cans tomato sauce
1 lg. can evaporated milk
4 eggs
3 tbsp. flour
Salt and pepper

Cover bottom of 9 x 13 inch casserole dish with half the chilis. Top with Cheddar cheese, then rest of chilis, then layer of Monterey Jack cheese. Separate eggs and beat yolks and whites separately. To yolks add milk, flour, salt and pepper. Fold in beaten whites (which should be stiff) and pour over chilis and cheese. Bake at 325 degrees covered loosely for 1 hour. Pour tomato sauce on top and bake uncovered for approximately 1/2 hour. (Everything but tomato sauce may be done early in day - when ready to serve add sauce and heat.)

Serves 8.