SONORAN ENCHILADA STACKS

FOR THE SAUCE:
1 (10 oz.) can red enchilada sauce
3/4 cup (6 oz.) tomato puree
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 (16 oz.) can fat-free refried beans
FOR THE ENCHILADAS:
8 (6-inch diameter or larger) corn tortillas*
1 cup (4 oz.) shredded reduced-fat Monterey Jack cheese
1 cup chopped green onions with tops
FOR THE FRIED EGG:
8 eggs*
2 tablespoons water
Shredded reduced-fat Cheddar cheese, optional
Salsa, optional
Shredded lettuce, optional
Sliced tomato, optional

TO MAKE THE SAUCE:
In small skillet over medium heat, bring sauce, puree, chili powder and cumin to boiling. Reduce heat and simmer 2 to 3 minutes. Remove from heat.

In small saucepan over medium heat, warm beans to serving temperature, about 5 to 8 minutes. Remove from heat.

TO ASSEMBLE THE ENCHILADAS:
Dip 4 of the tortillas in the hot sauce in skillet and place 1/2-inch apart on lightly greased baking sheet. Top each with 1/4 cup of the hot beans, 2 tablespoons of the Monterey Jack cheese and 2 tablespoons of the onions. Repeat layers using remaining tortillas, sauce, beans and cheese. Place last 4 tortillas over first 4. Reserve remaining green onions for garnish.

Bake in preheated 350 degree F oven until cheese is melted, about 8 minutes.

TO PREPARE THE EGGS:
Meanwhile, evenly coat 10-inch omelet pan or skillet with cooking spray. Heat over medium-high heat until just hot enough to sizzle a drop of water. Break and slip 4 of the eggs into skillet. Immediately reduce heat to low. Cook until edges turn white, about 1 minute. Add 1 tablespoon water. Cover pan tightly with lid to hold in steam. Cook until whites are completely set and yolks begin to thicken but are not hard. Remove from pan and keep warm. Repeat with remaining eggs and water.

Top each baked enchilada stack with 2 fried eggs. Garnish with reserved green onions and Cheddar cheese and salsa, if desired.

Garnish plates with lettuce and tomato, if desired. Cut in half. Serve immediately.

Makes 8 servings*