Hueros Rancheros - cooking recipe

Ingredients

1 (12 oz.) can enchilada sauce
8 flour tortillas
1/2 c. thinly sliced green onions
1 1/2 c. Monterey Jack cheese with jalapeno peppers, shredded
2 tsp. butter
10 large eggs, beaten with 1/4 tsp. salt and 1/4 tsp. pepper
1/2 c. chunky salsa

Preparation

Heat oven to 300\u00b0.
Warm 4 ovenproof dinner plates.
Pour enchilada sauce into pie plate.
Dip tortillas in sauce.
Place 2 on each plate, overlapping slightly.
Sprinkle with onions and cheese.
Place in oven to melt.
Scramble eggs in melted butter. Remove plates from oven.
Top with eggs and salsa.
Serve with chopped, fresh tomatoes, sour cream and/or guacamole.
Serves 4.