This recipe came from my husband’s grandmother.  She was from Oklahoma & spent her later years in Tucson, Arizona.  This is one of my husband’s favorites.  The first time he asked me to make it for him, I thought he was crazy.  It sounded terrible to me.  But it just goes to show, you shouldn’t judge a recipe too quickly.  I’ll be honest with you, the appearance is not great, but the dish makes up for it with the taste.  This is very similar to Juevos Rancheros, which is basically cheese enchiladas with eggs on top.  It’s not expensive to make either & it’s very simple.

1/2 – whole medium onion, diced
1- 15-1/2 oz. can tomato sauce
10 corn tortillas
2 cups grated cheddar cheese (more or less)
fried eggs

Lightly brown the diced onion in a medium sauce pan that has been sprayed liberally with butter flavored cooking spray (or you can use 1 tablespoon of olive oil).  Add the tomato sauce to the onions, cover, and cook over medium heat  until bubbly.  Stir occasionally.  While the sauce is cooking, heat the tortillas.   I like to use a Imusa Tortilla Warmer to heat the tortillas in the microwave.  Wrap the tortillas in damp paper towels (1 on top and one on the bottom of the stack).  Heat in the microwave for 45 seconds, then remove the warmer, flip the tortilla “package” over and heat another 45 seconds in the microwave. 

Now you are ready to assemble the “enchiladas”.  Place 1 tortilla flat in the center of a large plate.  Spoon 2-3 tablespoons of the sauce on top of the tortilla.  Next sprinkle some of the grated cheese on top of the sauce.  Add another tortilla on top & repeat the sauce & cheese.  Continue to layer until you have “stacked” the desired amount of tortillas on the plate.  This is a subjective thing.  My husband always has 6 tortillas while I usually only eat 3.  While you are stacking the enchiladas, you should be frying your eggs to add to the top of the stack of enchiladas.  You will have to decide how many eggs depending on what your family likes.  Add the eggs to the top of the stack, and serve.

There is no right or wrong way to make this dish.  Make it the way you like to your taste.  I like to throw in left over taco meat in the sauce as it heats.  This makes it a little more “Mexican”.  I’ve wanted to add green chilies to the sauce too, but my husband likes them the way his grandmother made them.  You know how men are.

Servings- variable.

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