10 oz. can whole chilies cut into 1 inch pieces
1 lb. shredded Cheddar cheese
1/2 lb. shredded Monterey Jack cheese
4 eggs, separated
3 tbsp. flour
1 (13 oz.) can evaporated milk
1 (10 oz.) can enchilada sauce
Salt and pepper to taste

Line large casserole with half of the chilies. Add layer of Cheddar, layer of remaining chilies and layer of Monterey Jack cheese. Beat egg whits until stiff.

Mix yolks, flour, milk and salt and pepper together and add to whites. Spread over mix in casserole and bake at 325 degrees for 45 minutes to 1 hour. Pour enchilada sauce over top and bake 30 more minutes. Spicy and delicious!