7 oz. can and 4 oz. can whole California green chiles (Ortega)
4 flour tortillas, cut in wide strips
1 lb. Monterey Jack cheese, grated
1 lg. tomato, sliced
8 eggs
1/2 c. milk
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/4 tsp. onion salt
Paprika

Remove seeds from chiles. Put half the chiles in bottom of well greased 9 inch square baking dish. Top with half the tortilla strips and half the cheese. Repeat layers, saving one chili for garnish. Beat together eggs, milk, salt, pepper, garlic powder and onion. Pour evenly over layers. Sprinkle lightly with paprika. Bake for 40 minutes at 350 degrees. Let stand 10 minutes before cutting. Best when made and refrigerated several hours before baking. Serve with sour cream and salsa.