7 or 8 corn tortillas
Salad oil, or enchilada sauce
1 can green chili salsa
4 eggs, separated
1 tbsp. flour
1 3/4 c. cheese
1 sm. can chopped green chilies

Soften tortillas in sauce. Put 1 tortilla in the bottom of a 7 or 8 inch diameter ungreased casserole at least 2 inches deep. Arrange remaining tortillas, overlapping around the sides and slightly over the bottom center tortilla.

Beat egg whites until stiff, set aside. With same beater, whip egg yolks until slightly thickened, then beat in flour, stir in 1 cup of cheese, the chilies and a little of the egg whites and pour into tortilla lined dish.