Red Enchiladas MontadasPrep: 15 minutes Cook: 30 minutes Serves: 62 large carrots, peeled and chopped2 large russet potatoes, chopped1 can (28 ounces) red enchilada sauce¼ cup plus 3 tablespoons canola oil1 medium yellow onion, chopped½ teaspoon Mexican oregano½ teaspoon salt¼ teaspoon ground cumin18 street taco size corn tortillas6 large eggs4 ounces FUD® or La Chona® Fresco Tradicional Cheese, crumbled (1 cup)½ cup drained sliced pickled jalapeños½ cup FUD® or La Chona® Mexican Style Sour Cream¼ cup chopped fresh cilantroAvocado slices for serving (optional)