Fran's Enchilada's (New Mexico Style Enchiladas)

Ingredients:

6 flour gordita tortillas
2 cups ketchup
20 to 25 jigs Tabasco sauce
1 medium yellow onion (finely diced)
8 oz. Sharp cheddar cheese (shredded)
4 eggs
16 oz. can refried beans (optional)

Heat oven to 375 degrees. Lay out 2 tortillas side by side on cookie sheet lightly sprayed with non-stick cooking spray. Mix ketchup and Tabasco sauce. Spread 2 fairly large spoonfuls of ketchup mixture on each tortilla. Sprinkle diced onions on each tortilla. Sprinkle a fair sized handful of cheese on top. Lay another tortilla on top and repeat sauce, onion, cheese steps. Add last tortilla on each and again repeat other steps. You should have about 4 decent spoonfuls of sauce remaining, set aside.

Bake enchiladas for 15 minutes. When there are 3 minutes remaining fry the 4 eggs in a skillet. This can be done to your preference, i.e. sunnyside up, runny or hard.

Transfer enchiladas to plates, top with the cooked eggs, 2 to each enchilada, and top that with remaining sauce divided evenly between the two servings.

Eat

Variations: I was originally introduced to this dish using fried corn tortillas. If you want to reduce the fat a little, you can substitute Jack cheese for cheddar. Also, when feeling a little wacky, you can add a layer of refried beans between each sauce and onion step (right out of the can is fine).

For kids, reduce layer by one, just use ketchup (no Tabasco) and either go light on the onions or leave them out completely.

Notes: I was told by dad that this dish was originally served as an alternative during lent. It broke up the monotony of fish every Friday which was good, but hell on dates.

Submitted by Pat Grace