Total Calories: 713
Pour oil into a large skillet to a depth of 1/4 inch. Heat over medium heat. Using tongs, dip tortillas, one at a time, in hot oil for a few seconds to soften. Set tortillas aside on paper towels.
Preheat oven to 350°. In a small skillet over low heat, warm enchilada sauce. Dip 4 tortillas, one at a time, into sauce and place individually on a baking sheet. Sprinkle each with 1/4 cup of the chicken, then 2 tablespoons of the cheese and 1 teaspoon of the green onion. Repeat layering sauce-coated tortillas, chicken, cheese and green onion one more time on each stack. Top each with a third tortilla sprinkle each with 1/4 cup cheese, 1 teaspoon green onion and top with 2 tablespoons of the sauce.
Bake for 10 to 15 minutes or until cheese melts.
While enchiladas bake, in a skillet, fry eggs in fresh oil to desired doneness.
When ready to serve, place enchilada stacks on individual plates, top each with a fried egg, surround with lettuce and spoon on additional enchilada sauce if desired.
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