Heat oil in 10-inch cast-iron skillet.
Fry tortillas briefly in oil, drain on paper towels and cover to keep warm. Heat Nena's Red Chili Sauce in remaining oil. To assemble enchiladas, spread warm tortilla with a thin layer of sauce and place on serving plate, sprinkle with onions and cheese and top with another tortilla. Place in 150 degree oven while frying eggs. Place egg atop stack and surround with shredded lettuce. Repeat process for each enchilada stack.

Nena's Red Chili Sauce

6 large dried red chilis

3 cups water

1 tsp salt

ALWAYS USE RUBBER GLOVES WHEN HANDLING CHILIS!
Remove stems and tops from chilis and shake to remove seeds. Bring water to a boil in medium saucepan. Drop chilis in, push down with spoon, turn off heat and let stand in hot water 45 minutes. Puree chiles, 1/2 cup of chile water and salt in a blender for 30 seconds. Push chilis through strainer to remove skin and seeds. Chile sauce may be used on any food requiring a really HOT sauce.