Ingredients:

18 corn tortillas
1 quart red chili sauce
chicken — cooked, shredded, amount as needed
1 large onion — chopped
1 cup cheddar cheese — grated
ripe olives — minced
6 eggs — fried

Directions:

Fry 1/3 of the tortillas in oil just long enough to soften them, remove from oil. Coat the softened tortillas in the red chili sauce, and lay in a single layer in large oven-proof dish. Sprinkle with shredded chicken, olives, onion, and cheese. Cover with red chile sauce and place another 1/3 of the tortillas on top; repeat toppings, ending with sauce. Bake at 325F for 25 minutes. Top each stack with a fried egg.

How visitors found this page:

• open faced enchiladas
• open face enchiladas
• open enchiladas
• open faced chicken enchiladas