Cheese and whatever enchilada
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Extra large flour tortillas | |
| 12 | larges | Eggs |
| ¼ | cup | Heavy cream |
| ½ | pounds | Monterey Jack cheese, shredded |
| ½ | pounds | Cheddar cheese, shredded |
| 1½ | cup | Chili or salsa |
| 3 | tablespoons | Finely chopped fresh cilantro (optional) |
Directions
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 <meginny@...>