1 (8 oz.) can green chiles
1/2 lb. Cheddar cheese
1/2 lb. Monterey Jack cheese
2 to 3 eggs, separated
6 1/2 oz. evaporated milk
1 1/2 tbsp. flour
salt and pepper
8 oz. tomato sauce

Put 1/2 the chiles on the bottom of a greased casserole dish. Top with Cheddar cheese. Add the rest of the chilies. Top with Jack cheese. Beat egg whites until stiff. Combine egg yolks, evaporated milk, flour, salt and pepper. Fold together with egg whites and pour over chiles and cheese.

Bake at 325°F for 45 minutes. Pour tomato sauce on top and bake another 30 minutes.