Eggs A La Michoacan

• 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

1. Saute onion in 12-inch Dutch oven in bacon grease.
2. Add enchilada
3. sauce,
4. water,
5. chilies,
6. oregano and chili powder. Bring
7. to
8. a
9. boil.
10. Slip unbroken eggs into sauce.
11. Cover and cook
12. for
13. 15 minutes.
14. Spread margarine on tortilla warmed on cast-iron
15. griddle.
16. Remove one egg at a time with spatula and place
17. on tortilla.
18. Season to taste, top with sauce, top with cheese and sour cream.

onion, bacon grease, enchilada sauce, water, chilies, oregano, chili powder, eggs, margarine, corn tortillas, salt, cheddar cheese, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=934114 (may not work)