Enchiladas de Huevo Con Salsa Roja (Scrambled Egg Enchiladas with Red Salsa)

Ingredients

Queso fresco

1 cup, crumbled

Cilantro

1/4 cup, chopped

Salt

to taste

Vegetable oil

2 tablespoons

Dried guajillo chilies

4

Tomatoes

2, diced

Garlic

2 cloves

Onion

1 medium, diced

Eggs

8, scrambled

Corn tortillas

12

Instructions

1. Bring water to a boil in a medium saucepan. Add the dried guajillo chilies and simmer for 5 minutes until softened. Drain, remove stems and seeds.
2. In a blender, combine softened chilies, diced tomatoes, onions, garlic, and a pinch of salt. Blend until smooth to create the red salsa.
3. Heat vegetable oil in a skillet over medium heat. Pour in the red salsa and simmer for 5 minutes, stirring occasionally.
4. In a separate skillet, scramble the eggs until cooked through, seasoning with salt to taste.
5. Warm the corn tortillas in a dry skillet or microwave until they're pliable.
6. Dip each tortilla in the red salsa. Fill with scrambled eggs and roll up.
7. Place the filled enchiladas in a baking dish. Pour the remaining red salsa over the top.
8. Bake in a preheated oven at 350°F for 15 minutes, or until the enchiladas are heated through.
9. Serve hot, topped with crumbled queso fresco and chopped cilantro.