3 sm. cans whole chilies
1 sm. can evaporated milk
2 eggs
1 1/2 to 2 tbsp. flour
1/2 c. sweet milk
1/2 lb. Monterey Jack, shredded
1/2 lb. longhorn colby cheese, shredded
1 sm. can tomato sauce
Salt to taste

Remove seeds from chiles. Line bottom of 9 x 13 inch pan with 1/2 chilies, and add 1/2 of the cheeses and layer the rest of the chilies. Beat egg whites until stiff. Add flour to yolks and then mix yolks and whites. Add milks to flour mix and pour over chilies. Bake 20-25 minutes at 350 degrees. Remove from oven. Pour tomato sauce over casserole, top with rest of cheese. Bake 15 minutes more. Let stand 15 minutes before cutting and serving. Serves 12.