2 cans whole mild green chilies (7 oz.)
several corn tortillas, torn into 1-inch strips
1/2 lb. each Monterey Jack and Cheddar cheese
2 to 3 tomatoes, sliced
8 to 10 eggs
1 tsp. each: salt, pepper, ground cumin and garlic powder
1/4 tsp. onion salt

Preheat oven to 350°F; grease 9 x 13 pan. Cut chilies in half; lay out flat on bottom of pan. Cover chilies with half the tortillas, half tomatoes and half cheeses. Repeat for second layer. Beat eggs and spices; pour on top. Sprinkle with paprika.

Bake 40 minutes, uncovered, until knife inserted comes out clean. Let stand 10 minutes and serve.