2 tbsp. vegetable oil
2 cloves garlic, minced
2 tbsp. flour
2 (15 oz.) cans stewed tomatoes
2 (4 oz.) cans green chilies
12 corn tortillas
1 (15 oz.) can refried beans
2 sm. onions, minced
1 lb. jack or longhorn cheese, shredded
4 eggs (optional)

In a heavy saucepan, saute garlic in oil. Blend in flour; stir in tomatoes and green chilies. Simmer 5 minutes. Heat tortillas on a hot griddle until slightly crisp. For each serving, place a tortilla on an oven-proof plate (or microwave-safe) plate if microwaving). Top with a thin layer of refried beans, minced onion, shredded cheese, and a dipper of sauce. Layer 3 tortillas this way on each plate ending with the cheese topping. Top servings with remaining sauce. Put plates at 325 degrees (or microwave) until cheese melts. Top each with a fried egg and serve immediately.