Mexican Lasagna

My mom used to make this when I was young. She calls it Tortillas and Eggs, but when I made it for my husband, he told me that I should change the name to Mexican Lasagna because that sounds more appetizing! :) My 2 year old had about 3 servings of this the night I made it.

1 pkg. flour tortillas

1 group green onion

6 eggs

1 can olives (chopped)

1 cube margarine

1 can enchilada sauce (I really like the Rosarita brand the best)

1 pt. sour cream

1 ½ c. grated cheese

Cut 1 pkg. flour tortillas into 1” squares. Combine tortillas and ¾ cube margarine in frying pan. Cook till margarine is absorbed and tortillas are a light golden color. Remove tortillas from pan. Using the remaining ¼ cube of margarine, scramble 6 eggs till still slightly runny. Combine tortillas and eggs and cook till eggs are set. Put tortillas and eggs in the bottom of a greased 9x13 pan. Top with 1 pt. sour cream, 1/8-1/4 cup green onions (reserve a few for very top), 1 can chopped olives, 1 cup mild enchilada sauce and about 1 ½ cup grated mild cheddar cheese for the top. Put the remaining onions on the top. Put in a 350 deg. oven till cheese is slightly bubbly. Remove from oven and let set at least 10-15 minutes before serving.