Title: Cheese and Whatever Enchilada
Categories: New, Text, Import
Yield: 1 Servings

8 Extra large flour tortillas
12 lg Eggs
1/4 c Heavy cream
1/2 lb Monterey Jack cheese,
-shredded
1/2 lb Cheddar cheese, shredded
1 1/2 c Chili or salsa
3 tb Finely chopped fresh
-cilantro (optional)

Preheat the oven to 350 degrees F. Spray a 9 x 13-inch casserole with
nonstick spray and line with some tortillas. In a mixing bowl, combine the
eggs and heavy cream, and beat until just combined. Pour the egg mixture
into a large, nonstick skillet and cook over medium-heat, stirring
constantly so the eggs do not stick or burn. When the eggs are firm but not
set, pour them on top of the tortillas in the casserole. Cover the eggs
with another layer of tortillas and sprinkle half of the Monterey Jack and~
cheddar cheeses over the tortillas. Spread with the chili or salsa and top
with more tortillas. Sprinkle the remaining cheeses on top and sprinkle
with the cilantro. Bake until the cheese is bubbly and the eggs are set,
about 20 minutes.

Serves 10 to 12
Recipe By :WELL-STOCKED PANTRY SHOW#ND7047

Posted to MC-Recipe Digest V1 #281

Date: Wed, 6 Nov 1996 08:31:04 -0500

From: Meg Antczak