3 to 4 cans (7 oz. each) Ortega green chilies or 1 large can
1 lb. cheddar cheese
1 lb. Jack cheese
4 eggs, separated
Salt and pepper
1 lg. can evaporated milk
3 tbsp. flour
1 or 2 sm. cans tomato sauce

Spray dish with Pam. Remove seeds from chilies and flatten half of chilies to cover bottom of dish. Cover with slices of cheddar cheese. Add remainder of chilies (layer) an end with layer of sliced Jack cheese. Beat egg whites until stiff. In another large bowl beat egg yolks, add milk, flour, salt and pepper. Fold in egg whites and pour over chilies and cheese layers. Bake at 325 degrees for 45 minutes, then top with tomato sauce. Bake another 15 to 25 minutes. Serves 8 to 10. Good leftover reheat in microwave.