Saute a small onion until soft. Grate your sharp cheddar.
Add meat and brown with the spices and salt and pepper
Heat enchilada sauce (I used Rick Bayless here)
Preheat oven and griddle or fry your corn tortillas
on an ovenproof plate, start stacking
Sauce, then tortilla, sauce, meat and cheese. Do it again until it's the size you want.
Stick plate on a cookie sheet and stick it into the oven until cheese melts
this is important
Cook an egg over easy for each plate. This is part of the sauce!
Boom. Garnish with tomato and chopped onion.
A taste of my New Mexico childhood