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Ingredients
- 1Â 1/2 lrg Onions, minced
- Â Â Butter
- 3 can (14-ounce) Old El Paso Red Enchilada Sauce
- 1 tsp Sugar
- Â Â Salt
- 2 doz corn tortillas
- 3 c. Shredded pasteurized process cheese spread
- 1 pt Heavy cream
- 3 x Large eggs, beaten
Directions
- Preheat oven to 350 degrees.
- Cook onions in butter; add in red enchilada sauce. Bring to a boil; add in sugar and healthy pinch of salt.
- Arrange tortillas, cheese, heavy cream and sauce in layers in 3-qt casserole. Repeat several times. Pour Large eggs over last layer and bake 1 hour.
- Serve immediately.
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