Clean red chile pods by cutting stem end and removing seeds. Bring to a boil a large stockpot 3/4 full of water. Add the chiles and turn down to a very low simmer, allowing them to thoroughly soften, but not fall apart. Time will vary depending on the chile and its dryness. Remove from heat and let cool for about 10 minutes.

While the chiles soak, prepare the chard. Clean and remove stems. Dice stems and onions, and roughly chop chard leaves, keeping separate. In a large, deep skillet, sauté onions and stems until softened. Add chard leaves to onion and stem mix; cover to steam until bright in color and just softening.

In a blender, combine chiles, 3 – 4 cloves garlic, and liquid from the chiles to fill to 3/4 full. Blend on high until a smooth sauce.

Pour chile sauce over chard and simmer on low to medium heat allowing water to evaporate and sauce to thicken slightly. If your chile sauce is already thick, add 1 1/2 cups additional chile water to the mix, then reduce with the chard.

Grate cheese and set aside.

Preheat the oven to 350º F. Over medium-high heat in a small skillet, heat a few tablespoons of olive oil. Fry each tortilla for about 30 seconds on each side. In a 9 x 12-inch casserole dish, layer 4 corn tortillas then cover with about 1/3 of the chard chile mixture, then 1/3 of the grated cheese. Repeat until you have 3 layers. Bake in the oven for about 20 minutes or until the cheese bubbles. Serve with a fried egg.