Saute the beef over medium heat until it has lost its raw red color, chopping it with the edge of a spoon into small pieces as it cooks. Add the garlic and spices and cook another 3-4 minutes. Add salt, pepper and chili powder to taste. Remember that the flavor of chili mellows as it cooks, although it won't get less hot. Add the flour to the meat mixture and stir well. Add the tomato sauce and water. Simmer gently (uncovered) for about 45 minutes, until it has thickened and the flavors are blended.
Heat about 1/4 inch of oil in a small skillet over medium-high heat, until it sizzles when a bit of tortilla is dropped in. Soften the tortillas briefly in the oil, one at a time, about 5 seconds on a side. (Turn with tongs, being careful not to tear them.) Drain on paper towels. Prepare another small skillet with a small amount of oil in the bottom, enough for frying an egg.
Assembling the enchiladas requires you to keep track of several things at once. Start an egg frying for each enchilada. Make sure that the yolk is cooked soft, not hard! Put one tortilla on a dinner plate. Cover it with a medium-thick layer of meat sauce. Sprinkle chopped onion and grated cheese on top. Sprinkle lettuce and chopped tomato around the edge. Top with another tortilla. Cover with more meat sauce, sprinkle more onion and cheese. Now top with the fried egg and serve immediately.
Yield: Serves 2.
Note: You can also make single-decker enchiladas, for people with small appetites. Omit the second layer of tortilla, meat, onion and cheese, but don't forget the egg. If you make single-deckers, you will need twice as many tortillas and twice as many eggs, but the same amount of the other ingredients.