|Corn tortillas||6 (Yellow / Blue)|
|Red chile sauce||3 Cup (48 tbs)|
|Grated monterey jack cheese/Sharp cheese||1 Cup (16 tbs)|
|Onion||1 , chopped|
|Lettuce leaves||8 , chopped|
|Cherry tomatoes||4 , halved|
|Eggs||2 , lightly fried|
1 Lightly fry the tortillas in shallow oil over medium heat, then drain on absorbent toweling. Or for fewer calories, place the tortillas on dinner plates, cover with foil, and place in a moderate oven until they are warm and soft.
2 For rolled enchiladas, dip a lightly fried tortilla into the sauce and place a strip of grated cheese and chopped onion down the center. Add a strip of cooked meat, if desired. Roll and top with more sauce and cheese. Continue until all are rolled.
3 For individual servings, place 2 or 3 enchiladas on each plate. Wait to cover them with sauce and cheese until just before heating to serve. Cook only until the sauce begins to bubble and the cheese melts. Add lettuce and tomatoes around the edges before serving.
4 For flat enchiladas, place a little sauce on a plate, then top with a tortilla, followed by cheese, onion and more sauce. Repeat twice more. Top each enchilada with more sauce and cheese. Heat in a moderate oven until the cheese melts. Top with an egg, if desired, and garnish around the edges with chopped lettuce and tomatoes.