12 blue corn tortillas
⅓ cup vegetable oil
3-4 cups red chile sauce (see page 17)
3 cups grated longhorn cheese
2 small onions, minced
4 eggs (optional)
Fry tortillas in oil until soft and drain on paper towels. Heat chile
sauce. Layer tortillas on serving plates, topping each with grated
cheese and minced onions and sauce. Stack 3 per serving plate and top
with cheese and sauce. Put plates in oven to allow cheese to melt.
Meanwhile, fry eggs in remaining oil. Top each enchilada stack with a
fried egg. Serve immediately. Serves 4.