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Red Enchilada Pie


1 1/2 large onions, chopped
Butter
3 14-ounce cans Old El Paso Red Enchilada Sauce
1 teaspoon sugar
Salt
2 dozen corn tortillas
3 cups shredded pasteurized process cheese spread
1 pint heavy cream
3 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.




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Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.