Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ large | Onions; chopped |
| \N \N | Butter |
| 3 cans | (14-oz) Old El Paso Red Enchilada Sauce |
| 1 teaspoon | Sugar |
| \N \N | Salt |
| 2 \N | Dozen corn tortillas |
| 3 cups | Shredded pasteurized process cheese spread |
| 1 pint | Heavy cream |
| 3 \N | Eggs; beaten |
Preheat oven to 350 degrees.
Cook onions in butter; add red enchilada sauce. Bring to a boil; add sugar and pinch of salt.
Arrange tortillas, cheese, heavy cream and sauce in layers in 3-quart casserole. Repeat several times. Pour eggs over last layer and bake 1 hour.
Serve immediately.
This recipe is from "Seasoned With Sun" by the Junior League of El Paso, TX Posted to recipelu-digest by LSHW <shusky@...> on Feb 15, 1998