18 Corn tortillas
1 quart Red chili sauce
1 lb. Grated cheddar
1 Large onion chopped
6 Fried eggs (optional)
Fry corn tortillas in deep fat to soften. Immerse in chili sauce and
place on a warm oven-proof plate.
Sprinkle with grated cheese and chopped onion. Cover with red chili sauce and place another tortilla on top.
Repeat the process then pour enough chili sauce over them to cover tortillas.
Three tortillas make one serving. A fried egg is traditional on top of each enchilada