Heat olive oil in large skillet. Pour chile sauce into skillet and stir. Taste and season with salt if needed. If the sauce is too spicy, add a small can of tomato sauce and stir. If the sauce is too thick, add water until desired consistency is reached, making sure to add more salt if necessary.
In a non-stick frying pan heat canola oil. Drop 1 tortilla at a time into the hot oil and fry until softened, turning once during frying. Drain on paper towels.
Place lightly fried tortillas into the skillet of warm red sauce, one at a time. Coat the tortillas with the red enchilada sauce and place coated tortillas on a plate with a large slotted spoon.
Layer a chile-coated tortilla with some shredded cheese and chopped onion. Put another coated tortilla on top and repeat the layers until you have a stack of 3 to 4 tortillas. Continue to make stacks of tortillas until all ingredients are used.
Heat a small non-stick skillet over medium-low heat. Fry the eggs over-easy and place one on each stack of enchiladas—optional, but oh so worth the try.
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