1 c. evaporated skim milk
4 egg whites
1/3 c. all purpose flour
3 (4 oz.) cans whole green chilies
1/2 lb. Jack cheese, grated
1/2 lb. low fat sharp cheddar cheese, grated
8 oz. can tomato sauce

Preheat oven to 350 degrees. Spray a deep 1 1/2 quart casserole dish with vegetable cooking oil.

Beat evaporated skim milk, egg whites and flour together until smooth. Split open chilies and rinse to remove seeds; drain on a paper towel. Mix cheese together and reserve 1/2 cup for topping. Alternate layers of chilies, cheese and egg mixture in casserole dish. Pour tomato sauce over top layer and sprinkle with reserved cheese. Bake 1 hour or until done in the center. Serves 8.