1 lb. Monterey Jack cheese, grated
1 lb. Cheddar cheese, grated
1 (7 oz.) can whole green chilies, drained
1 (4 oz.) can whole green chilies, drained
4 eggs, separated
2/3 c. evaporated milk
1 tbsp. flour
Salsa

Wash chilies, remove any seeds and dry. Grease a 13 x 9 casserole. Layer half the chilies and cheeses; repeat layers saving 1/2 cup cheeses for topping. Beat egg whites until stiff. Combine egg yolks, evaporated milk, flour, salt and pepper mixing well in separate bowl. Gently fold in egg whites. Pour mixture evenly over chilies and cheeses. Using a fork press mixture gently into chilies and cheeses. Bake at 325 degrees for 30 minutes. Spread salsa and reserved 1/2 cup cheeses over top and bake 15 more minutes. Serve warm.