Preparation:
Fry 6 of the tortillas in oil just long enough to soften them, remove from oil. Coat the softened tortillas in the red chile sauce, and lay in a single layer in large oven-proof dish. Sprinkle with shredded chicken, olives, onion, and cheese. Cover with red chile sauce and place another layer of 6 tortillas on top; repeat toppings, ending with sauce. Bake at 325 for 25 minutes. Top each stack with a fried egg. |
