Enchiladas de Huevo Con Salsa Roja

Ingredients

• Queso fresco - 1/2 cup, crumbled
• Cilantro - 1/4 cup, chopped
• Salt - To taste
• Vegetable oil - 2 tablespoons
• Dried guajillo chilies - 4
• Tomatoes - 4, diced
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Eggs - 6
• Corn tortillas - 8

Instructions

1. In a medium saucepan, bring water to a boil. Add the dried guajillo chilies and let them simmer for 5 minutes until softened. Drain the chilies and remove the stems and seeds.
2. In a blender, combine the boiled chilies, diced tomatoes, onion, garlic, and a pinch of salt. Blend until smooth to make the red salsa.
3. Heat the vegetable oil in a skillet over medium heat. Add the red salsa and cook for 5 minutes, stirring occasionally.
4. In a separate skillet, scramble the eggs until cooked through. Season with salt to taste.
5. Warm the corn tortillas in a dry skillet or microwave until pliable.
6. Dip each tortilla in the red salsa to coat both sides. Fill with a portion of scrambled eggs and roll up.
7. Place the filled enchiladas in a baking dish and 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 the enchiladas topped with crumbled queso fresco and chopped cilantro.