Eggs A La Michoacan - cooking recipe

Ingredients

1 onion, chopped
1 Tbsp. bacon grease
1/2 c. enchilada sauce
1/2 c. water
1 (4 oz.) can chopped chilies
1/2 tsp. oregano
1/2 tsp. chili powder
6 eggs
margarine
6 corn tortillas
salt and pepper to taste
1 c. Cheddar cheese
1 c. sour cream

Preparation

Saute onion in 12-inch Dutch oven in bacon grease.
Add enchilada
sauce,
water,
chilies,
oregano and chili powder. Bring
to
a
boil.
Slip unbroken eggs into sauce.
Cover and cook
for
15 minutes.
Spread margarine on tortilla warmed on cast-iron
griddle.
Remove one egg at a time with spatula and place
on tortilla.
Season to taste, top with sauce, top with cheese and sour cream.