3-4 cans green Ortega chilies
1 lb. cheddar cheese
1 lb. Jack cheese
4 eggs
1/2 tsp. salt
1/2 tsp. pepper
1 lg. can evaporated milk
2 sm. cans tomato sauce

Remove the seeds and flatten 1/2 the chilies in a 9 x 13 pan. Grate or slice cheddar cheese and layer it over chilies. Make a second layer of the remaining chilies as before. Beat whites of 4 eggs in bowl. Beat yolks in a separate bowl. To the yolks add 1/2 teaspoon salt and 1/2 teaspoon pepper and the can of evaporated milk. Fold this into the whites and pour over the chilies and cheese. Bake at 325 degrees for 45 minutes, then pour tomato sauce over all and bake for 30 minutes more.