Enchiladas

Yield:	6 servings
Categories:

18		Corn or 12 wheat flour tortillas
25		0 ml; (8 fl oz) cooking
		; oil
900	ml	Salsa de Jitomate; (cooked tomato
		; sauce), recipe on
		; site (1 1/2 pints)
250	g	Crumbly white cheese; such as Wensleydale
		; (8oz)
2		Medium-sized onions; chopped finely
4		Eggs; scrambled or 1
		; whole chicken
		; breast, cooked and
		; shredded