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From: holly@hpfcly.UUCP (holly)
Newsgroups: net.cooks
Subject: Re: Orphaned Response
Message-ID: <5400009@hpfcly.UUCP>
Date: Thu, 18-Jul-85 20:02:00 EDT
Article-I.D.: hpfcly.5400009
Posted: Thu Jul 18 20:02:00 1985
Date-Received: Mon, 22-Jul-85 20:18:07 EDT
References: <545@sftig.UUCP>
Organization: Hewlett-Packard - Fort Collins, CO
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Nf-ID: #R:sftig:545:hpfcly:5400009:000:824
Nf-From: hpfcly!holly    Jul 18 16:02:00 1985

Jubilee Jack

2 tsp. butter or margarine
1 med. onion chopped
1 12 oz. (or 10 oz.) can enchilada sauce
1 4 oz. chopped green chilies
2 eggs
1 c. canned milk
6 5" flour tortillas
1/2 lb. Monterey Jack chees
1/2 lb. Cheddar chees
1/2 pt. sour cream

Brown onion in butter.  Add enchilada sauce and chilies.

Beat eggs and milk.  Add to chili mixture.

Quarter tortillas and cover bottom of dutch oven with one layer of tortillas.
Next layer chili mixture (1/2 of mixture).  Next layer cheese.  Next layer
tortillas, then chili mixture, then cheese. 

Bake at 325 degrees for 20 minutes (or until cheese is throughly MELTED) but
not too much.

Top with sour cream or set on table to be added by individuals.  Serve with
salad or top Jack with lettuce and tomato.  Put a salsa on top if desired.

Serves 4.

It's really good!