Flat Enchiladas - cooking recipe

Ingredients

12 to 16 corn tortillas
cooking oil
1 recipe enchilada sauce
1 lb. shredded cheese
shredded lettuce
chopped tomatoes
chopped onions
4 eggs

Preparation

Heat oil in a frying pan to a depth of about 1/2-inch.
Have enchilada sauce heated in a large saucepan.
Dip tortillas one at a time into hot oil for about 15 seconds and turn over for another 15 seconds to soften.
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.
Fry the eggs and put on top of each stack. (Keep plates of enchiladas hot in oven while cooking eggs.)
Pour any leftover sauce over enchiladas and top with lettuce and tomatoes.
Serves 4.