3 (7 oz.) cans whole green chilies
1 lb. grated cheddar
1 lb. grated Monterey Jack
6 eggs
1/2 tsp. salt
3 tbsp. flour
1 (13 oz.) can evaporated milk
1 (8 oz.) can tomato sauce
1 (8 oz.) jar mild taco sauce

Wash, seed and drain chilies. Butter a 13 x 9 x 2 inch pan. Layer chilies and mixed cheeses, 2 layers each. Separate eggs. Beat yolks and salt then add milk and flour. Beat whites until stiff. Blend whites with yolk mixture and pour over layers. Bake 1 hour at 350 degrees. While baking, blend tomato and taco sauces. Pour over casserole after baking 1 hour. Bake an additional 1/2 hour. Remove from oven and allow casserole to sit 5 minutes before serving.