From Kathy Perrins
1 Cup evaporated milk
4 Egg whites
3 TBSP corn starch
1 3oz can whole green chillies
1 8oz can tomato sauce
1 Pound Shredded Mexican Blend Cheese
Preheat oven to 350 degrees.
Spray a deep 1 1/2 quart casserole dish with cooking spray.
Beat milk, eggs and cornstarch until smooth.
Split open chilies and rinse, drain on a paper towel.
Reserve 1/2 cup of the cheese for the top.
Alternate layers of chilies, cheese, and egg mixture.
Pour tomato sauce over the top and sprinkle with cheese.
Bake 1 hour, or until eggs are cooked.
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