Open Faced Enchiladas

Course : Enchiladas
Serves: 4
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18 whole corn tortillas
1 quart red chile sauce
2 pieces chicken -- cooked, shredded, amound as needed
1 large onion -- chopped
1 cup cheddar cheese -- grated
1 jar ripe olives -- minced
6 large eggs -- fried

Preparation / Directions:

Fry 6 of the tortillas in oil just long enough to soften them, remove from oil. Coat the softened tortillas in the red chile 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 layer of 6 tortillas on top; repeat toppings, ending with sauce. Bake at 325 for 25 minutes. Top each stack with a fried egg.

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