Stacked Cheese Enchiladas

• 1 can (8 Oz) Of Hunts Tomato Sauce
• 1 package 1.5 Oz McCormick Enchilada Sauce Mix
• 1- 1/2 cup Water
• 2 teaspoons Chili Powder
• 1/2 cups Canola Oil
• 1 bag Corn Tortillas (12 Tortillas)
• 4 Eggs
• 2 cups Shredded Cheddar Cheese
• Scallions For Garnish

1. In a medium sauce pan, add the tomato sauce, the enchilada mix, water and chili powder.
2. For a thinner sauce, add more water.
3. Heat through, reduce heat and simmer.
4. In the meantime, heat the oil on medium high.
5. Add the tortillas one at a time for about three seconds on each side.
6. If you like a harder tortilla, leave it in the oil a few more seconds.
7. If the oil doesnt bubble when you add the tortillas, it isnt hot enough.
8. Transport the tortillas to a plate lined with paper towels for patting the extra oil off the tortillas.
9. Turn the oil down and in the same pan, fry four eggs to your liking.
10. Sunny side up is best for this dish.
11. Transfer the eggs to a separate plate lined with paper towels.
12. Pat extra oil off the eggs.
13. To assemble, dip the tortillas into the chili sauce mixture and transfer to serving platter, sprinkle with cheese.
14. Repeat with two more tortillas.
15. Top with the egg and garnish with either chopped scallions or green stalk onions.

tomato sauce, enchilada sauce mix, water, chili powder, canola oil, corn tortillas, eggs, cheddar cheese, scallions

Taken from tastykitchen.com/recipes/main-courses/stacked-cheese-enchiladas/ (may not work)