Flat Enchiladas

1. 1

   Heat oil in a frying pan to a depth of about 1/2-inch.

2. 2

   Have enchilada sauce heated in a large saucepan.

3. 3

   Dip tortillas one at a time into hot oil for about 15 seconds and turn over for another 15 seconds to soften.

4. 4

   Dip tortillas in enchilada sauce and stack on plates (3 to 4 per plate) with onion and cheese sprinkled between each layer and on top.

5. 5

   Fry the eggs and put on top of each stack. (Keep plates of enchiladas hot in oven while cooking eggs.)

6. 6

   Pour any leftover sauce over enchiladas and top with lettuce and tomatoes.

No additional tips available.