This is a way to use up left-over tortillas - cut them into strips and cook with eggs. First, you cook the tortillas crisp in oil and then they soften up with the eggs and achieve an almost meaty texture.

The first recipes I found on food.com is a traditional one, where you make your own chili sauce. Very easy to do, I might add, and no doubt worth it, but in a pinch you could use a can of enchilada sauce.

Guadalajara Traditional Recipe

For the sauce:
4 large tomatoes
3 chiles de arbol
1/2 cup water
1 garlic clove
1 tablespoon oil
Salt

12 dry and hard tortillas
4 tablespoons corn oil
3 eggs

1 large white onion, finely chopped (garnish)
1 cup of grated oaxaca cheese (or any cheese)

Boil tomatoes and chiles until soft. Mix them in blender with the garlic and water. Heat 1 tbsp of oil and fry this paste, lower the heat and simmer for 5 minutes. Season to taste with salt. Cut the tortillas in strips with a pair of kitchen scissors. Heat 4 tbsp of oil and fry the tortilla strips until crispy. Drain oil and add the three eggs to pan. Stir strips and eggs quickly so they don't stick to the pan. Add salt to taste. Place on a serving bowl, pour the sauce over them and sprinkle with onion and cheese. Serve immediately. Enjoy with a side of refried beans.

Sunset Magazine Chiquaquiles

6 corn tortillas
3 tablespoons salad oil or butter
1/2 cup diced onions
1/4 cup chopped canned green chiles
1/2 teaspoon salt
6 eggs
1 cup shredded Jack cheese or medium-sharp cheddar
Red chile sauce (canned or home-made), heated

Cut the tortillas into strips about 3/8 inch wide. Fry in the salad oil over medium heat, stirring, until crisp. Add the diced onion, chopped chiles, salt, and eggs, mixing well. Cook, stirring, until the eggs are partially done. Sprinkle with shredded cheese and continue cooking, stirring, until eggs are cooked as you like. Top each serving with the sauce. Serves 4.