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6 flour tortilla cut into 1/2 inch strips
16 ozs. Green chilies drained
1 pound sausage cooked and drained
8 oz. Shredded Monterey Jack cheese
1/2 cup milk
1/2 tsp salt
1/2 tsp garlic salt
1/2 tsp. Onion salt
1/2 tsp. Pepper
1/2 tsp. Ground cumin
2 medium tomatoes, sliced
Sour cream and salsa
Cook sausage, drain fat, and remove. Grease dutch oven and layer half of the tortilla strips, chilies sausage and cheese. Repeat layers. In bowl beat the eggs, milk and seasonings; pour over cheese. Sprinkle with paprika. Let sit 30 minutes. Bake for 50 minutes. Arrange tomatoes on top and bake another 10 minutes or until a knife inserted comes out clean. Let stand for 10 minutes before cutting. Serve with sour cream and salsa.
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