Instructions: Preheat oven to 325 degrees. Combine chilies and cheese and turn into well buttered 9x13-inch casserole. Beat egg whites to soft peaks in a small bowl. In large bowl combine yolks, milk, flour, salt and pepper. Mix well. Fold egg white into yolk mixture and pour over cheese in casserole using fork to work liquid into cheese. Bake 30 minutes.

Remove from oven and arrange thin slices of tomato, overlapping, on top of casserole. Bake 30 minutes more or until inserted knife comes out clean. Cool to room temperature. Cut in small squares. Can be refrigerated or frozen.

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