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Categories:Viewed: 29 - Published at: 8 years ago
Ingredients
- 12 to 16 corn tortillas
- cooking oil
- 1 recipe enchilada sauce
- 1 lb. shredded cheese
- shredded lettuce
- chopped tomatoes
- chopped onions
- 4 eggs
Method
- Heat oil in a frying pan to a depth of about 1/2-inch.
- Have enchilada sauce heated in a large saucepan.
- Dip tortillas one at a time into hot oil for about 15 seconds and turn over for another 15 seconds to soften.
- Dip tortillas in enchilada sauce and stack on plates (3 to 4 per plate) with onion and cheese sprinkled between each layer and on top.
- Fry the eggs and put on top of each stack. (Keep plates of enchiladas hot in oven while cooking eggs.)
- Pour any leftover sauce over enchiladas and top with lettuce and tomatoes.
- Serves 4.
