1 (10-ounce) can red enchilada sauce (mild, medium, or hot – depending on taste) (I found Old El Paso has the best taste, and I’ve tried several brands. For a real taste treat, though, make a batch of homemade Red Enchilada Sauce – nothing like it!)
2 cloves garlic, finely minced
2 cups cheddar cheese, shredded (don’t use preshredded cheese, it’s yucky)
1 medium onion, chopped
1 cup vegetable oil
6 corn tortillas (try not to use the thick ones, they’re too tough when fried)
2 cups iceberg lettuce, cut fine (other types of lettuce either taste too strong or doesn’t remain crisp when you sprinkle it with cider vinegar)
1 medium tomato, chopped
¼ cup cider vinegar
Salt and pepper
1. Preheat oven to 275 degrees.
2. Put the enchilada sauce and garlic in a saucepan large enough that you can dip a flat tortilla in it; bring to a slow boil over medium heat, stirring occasionally, reduce heat to low, and simmer.
3. Mix the onion with the cheddar cheese, set aside. (If desired, you can sprinkle the onions on top of the lettuce and tomatoes in step 6.)
4. Over medium heat, heat the oil in a small frying pan. When hot, fry a tortilla until slightly crisp, turning it over several times using tongs. Dip the tortilla in the warm sauce, shake off excess sauce, and place on an ovenproof plate. Sprinkle some of the cheddar-onion mix on top of the tortilla, then spoon a small amount of sauce over the cheese. Repeat the procedure for 2 more tortillas, then place plate in oven to melt cheese. Repeat this entire step for the second serving.
5. Remove the plates from the oven when the cheese has melted. Fry an egg and place it on top of the stack; repeat for second serving.
6. Spread the shredded lettuce around the outside edges of the enchiladas, then top with the chopped tomatoes and onions (if you didn‟t combine them with the cheese in step 3). Sprinkle the salad with the cider vinegar.
7. Break the egg yolk and smoosh it over the top of the enchiladas, then salt and pepper everything (to taste)