1 med. onion, chopped
1 tbsp. olive oil
1 c. tomato sauce
1 (4 oz.) can diced green chilies
8 corn tortillas
2 eggs
1 c. half & half cream
1/2 lb. Monterey Jack cheese, grated
1 c. Cheddar cheese, grated
2 c. sour cream
Paprika

Saute onion in the oil. Add the tomato sauce and chilies; simmer for 5 minutes. Remove from heat. Beat eggs and mix with the cream. Add to sauce. In a 1 quart greased baking dish, place 4 of the tortillas on the bottom. Place on top of the tortillas half of the Jack cheese and half of the tomato sauce. Repeat the layers. Cover with the sour cream; sprinkle the Cheddar cheese and paprika on top. Bake at 325 degrees for 35 minutes or until bubbly. Let stand for 5 minutes before serving.

Makes 6 servings.