Ingredients :

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* 1 1/2 large onions, chopped
* Butter
* 3 14-ounce cans Old El Paso Red Enchilada Sauce
* 1 teaspoon sugar
* Salt
* 2 dozen corn tortillas
* 3 cups shredded pasteurized process cheese spread
* 1 pint heavy cream
* 3 eggs, beaten

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Method :

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Preheat oven to 350 degrees.

Cook onions in butter; add red enchilada sauce. Bring to a boil; add sugar and pinch of salt. Arrange tortillas, cheese, heavy cream and sauce in layers in 3-quart casserole. Repeat several times. Pour eggs over last layer and bake 1 hour. Serve immediately.