2 lb. chicken
2 c. water
1 c. chopped green onion with tops
1/4 c. chopped celery
1 tbsp. chopped parsley
1 tsp. salt
1 tsp. cumin seeds
1 tsp. crushed red pepper
Vegetable oil
12 corn tortillas (6")
2 (11 oz.) cans mild enchilada sauce
8 oz. shredded sharp cheddar cheese
1/4 c. chopped green onions with tops
4 eggs
2 c. shredded lettuce