Enchilada Casserole Recipe

Lot's of you have been asking for it, so here it is:

8 small (taco size) or 6 large (burrito size) tortillas, torn into small pieces
8 oz bag of shredded Mexican cheese (Kraft Jack mix)
2 T butter
2 T dried minced onion
8 oz tomato sauce
1 can Rotel tomatoes and chilies (I use the original)
1 t Italian seasoning
1/2 t celery salt
1/4 t pepper
2 eggs
1 cup cream
1 cup sour cream
1 cup shredded cheddar cheese
paprika

Preheat oven to 350 degrees. Melt the butter in a saucepan. Saute the onion, but don't burn it. Add the tomato sauce, Rotel, Italian seasoning, celery salt and pepper. Simmer for about 5 minutes. While it's simmering, lightly beat the eggs in a small bowl. Add the cream (not the sour cream) to the eggs and mix. Remove the tomato mixture from the stove and quickly stir in the egg and cream mixture. In an 8"x8" square oven proof dish, layer the tortillas, tomato/cream mixture and Mexican cheese in that order, using 1/3 of each item at a time (FYI, use about 1 cup of tomato mixture per layer) for 9 total layers. Spread the sour cream over the top. Sprinkle the cheddar over the top of the sour cream. Top with a little paprika for color and bake for about 25 minutes until thoroughly heated. Enjoy!