2 tbsp. butter
6 boneless chicken breast halves, skinned
3/4 c. shredded Cheddar cheese
3/4 c. shredded Monterey Jack cheese
1 (4 oz.) can green chilies
1/2 c. finely chopped onion
1 c. undiluted Carnation evaporated milk
1/4 c. all-purpose flour
4 eggs, separated
1/3 c. water
1/2 tsp. salt
1 can (7-8 oz.) green chili salsa

Preheat oven to 350 degrees. Place butter in 11 3/4 x 7 1/2 x 1 3/4 inch baking dish. Place in preheated oven until butter is melted. Remove from oven. Place chicken in dish. Return to oven for 12 minutes. Remove from oven and drain off fat.

Combine Cheddar and Jack cheeses, chilies and onion in medium-sized bowl. Sprinkle evenly over chicken.

Stir small amount of evaporated milk into flour in medium-sized bowl to make a smooth paste. Gradually stir in remaining evaporated milk. Add egg yolks, water and salt. Mix well. Beat egg whites in separate bowl until stiff, but not dry, peaks form. Fold into milk mixture. Carefully pour over chicken and cheese.

Bake in preheated oven for 20-25 minutes or until puffed and golden. Heat chili salsa in small saucepan. Serve with chicken.