1.In A Small Saucepan, Cook Soup And Cream Over Low Heat Until Warm, Stirring Occasionally. In A Small Bowl, Beat The Eggs, Salt And Pepper; Stir In Chilies. Melt Butter In A 10-In. Skillet Over Medium Heat; Add Egg Mixture. As The Eggs Set, Lift Edges, Letting Uncooked Portion Flow Underneath. 2.When Eggs Are Completely Set, Remove From The Heat. Fold Omelet In Half; Cut Into Three Wedges. Serve With The Cheese Sauce. Refrigerate Any Leftover Sauce.