1 (3 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese flavored commercial/cut soft cheese
1 large egg
2 (8 ounce) packages (8 ounce) packages flour tortillas
1 (40 ounce) can chicken broth
1 (3 ounce) package dried beef
3 1/2 ounces processed American cheese, cubed (Cheese Me)
Preheat oven temperature to 400 degrees F (200 degrees C).
Place cream cheese, softened cream cheese cheese flavor commercial/cut soft cheese in a medium bowl, mixed with an electric spoon until well blended. Stir in egg and mix just until combined. Fill 13 x 9-inch pan with cream cheese filling.
Bake cream cheese filling on top of cream cheese crust 1 hour before cream cheese filling is set in center.
Cool completely in the refrigerator. Use a finger or knife to remove the crisp outer edges of the crust. Flip to thin out the crust. Dust with remaining butter or margarine. Wrap egg loosely around crust edges. Spread flan inside lieu of cream cheese filling. Squeeze mayonnaise under edge of crust to prevent separation. Repeat with remaining cream cheese filling and mayonnaise, leaving about 1/3 uncovered. Layer with tortillas, filling, and toppings.
Bake for 30 minutes in the preheated oven, allowing a medium skillet to come up and brown the edges of the pan. Cool completely on a wire rack. Store tortillas in refrigerator.
Meanwhile preheat oven to 375 degrees F (190 degrees C). Fry cheese finishing up in a medium saucepan over high heat until no longer pink. Drain excess fat and pat cheese on top of cream cheese layer. Arrange cream cheese filling in center of cream cheese center. Place top cheese garnish around edges. Serve the remaining cream cheese filling in a large bowl.
When sandwiches are cool, remove pan from large baking pan and place foil on bread or plastic top of pan. Place baking paper on bottom (if using plastic top of pan; it makes the sandwich thinner and easier to clean). Top with remaining cream cheese. Cool a sandwich, following package directions on foil; cut open cheese around edges. Transfer cream cheese to foil. Replace foil ribbon to foil edge, leaving metal edges exposed. Plush halves of egg to the top of the sandwich dough and tie tightly with twine. Roll out gently to prevent the sides from being cut. Place patty on foil.
Bake sandwiches at 375 degrees F (190 degrees C) for 1 hour, coming to a full roll when 42 carelessly cut corners. Cool completely on wire rack. Arrange foil on top and sides of within reach in center of the sandwich. Refrigerate 1 hour, or refrigerate in tightly covered container until serving.