Living here in southeastern Arizona, we are pretty partial to Mexican food, probably a lot more than other parts of the country! ;) When Jerry and I were first dating, he took me to a little Mexican restaurant in South Tucson called Prieta Linda. One of their specialties is cheese enchiladas and eggs with homemade refried beans and homemade flour tortillas. I was skeptical at first but one taste and this gringa was hooked! I used to make this with frozen enchiladas in the pan but when we moved to the "country," the grocery store here didn't carry those handy-dandy frozen enchiladas so I had to make them myself. I learned just how easy cheese enchiladas are to make, especially when you cheat and make up a cheese enchilada casserole! I just layer enchilada sauce, corn tortillas, grated cheese and finely chopped onions in a greased 2-quart round casserole dish. I make three layers alltogether ending with cheese. Then I bake it at 350 degrees for about 30 minutes until it is bubbly and the cheese has browned a bit. I fry up some eggs over easy and they get served on TOP of the cheese enchiladas. To me, that is what makes this SOOO yummy, all that yolky goodness mixing with the cheesy enchiladas! We had this the other night for supper, we rarely eat much for breakfast so supper is the only time I get most breakfast foods. I served it with pinto beans and a simple cabbage salad dressed with homemade salsa. Jerry added a flour tortilla or two. Jerry's mom, who had never even heard of this before, cleaned her plate! The cabbage salad is another thing we see a lot here in the Mexican restaurants. Dang, looking at the picture makes me want this again tonight! LOL!!