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Preheat oven to 350 F.
Blend eggs, milk, flour, salt, pepper, cumin, garlic powder, onion powder and cayenne or chili pepper.
Lightly grease 9x9 glass baking dish. Cover bottom of dish with torn strips of corn tortillas.
Fill chilis lightly with cheese. Layer green chilis, enchilada sauce. and remaining cheese.
Pour egg/milk mix over top, sprinkle with paprika.
Bake at 350 degrees for 60 minutes or until top is brown and it is tall and puffy.
Let stand 10 minutes before cutting. Can be made a day ahead and refrigerated before baking.
Optionally: Add a layer of beef brisket or shredded chicken.
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