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.
GREEN CHILE ENCHILADAS
6 blue corn tortillas
2 tablespoons oil
1 clove garlic
2 cups green chile sauce
1 tablespoon flour
2 cups grated longhorn or jack cheese