Ingredient list

12 corn tortillas
1 c. grated cheddar or jack cheese
1 head swiss chard chopped
1 medium onion finely chopped
3 cloves garlic finely chopped
2 Tbsp olive oil
2 medium tomatoes
3 garlic cloves
1/4 medium onions
4-6 dried red chile pods
1 c. hot water
1 fried egg optional
Instructions

In a large skillet heat oil, saute garlic and onions until golden. Add chard and saute quickly until aldente. In blender until smooth blend the medium tomatoes, garlic cloves, medium onion, dried chile pods and one cup water. Pour blended mixture over sauted chared to make enchilada sauce. Heat over medium heat 2-3 minutes. On cookie sheet layer sauce and tortillas and cheese. About 2 or 3 layers. Heat in oven at 325 for 5 minutes. Serve with fried egg on top. The egg is optional.