In a small frying pan, dip tortillas in oil. Pat dry with paper towels. In a large frying pan, brown ground beed with minced garlic, salt, and diced onions. Drain ground beef and set aside. Heat enchilada sauce in saucepan. Grab a tortilla and start layering. Put a spoonful of meat, sprinkle with cheese and then layer 2 to 4 times depending on how large you want it. Top with a butter basted over medium fried egg. Garnish with lettuce, tomato, and sour cream.