Classic New Mexico Red Enchiladas
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Picante sauce||3 Cup (48 tbs) (Red Chile Sauce)|
|Grated longhorn cheese||3 Cup (48 tbs)|
|Onions||2 Small, minced|
Fry tortillas in oil until soft and drain on paper towel.
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.