Enchiladas de Huevo Con Salsa Roja

Delicious Mexican breakfast enchiladas made with scrambled eggs and topped with a flavorful red salsa.

Ingredients - Serves 4

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.
In a blender, combine the boiled chilies, diced tomatoes, onion, garlic, and a pinch of salt. Blend until smooth to make the red salsa.
Heat the vegetable oil in a skillet over medium heat. Add the red salsa and cook for 5 minutes, stirring occasionally.
In a separate skillet, scramble the eggs until cooked through. Season with salt to taste.
Warm the corn tortillas in a dry skillet or microwave until pliable.
Dip each tortilla in the red salsa to coat both sides. Fill with a portion of scrambled eggs and roll up.
Place the filled enchiladas in a baking dish and pour the remaining red salsa over the top.
Bake in a preheated oven at 350°F for 15 minutes, or until the enchiladas are heated through.
Serve the enchiladas topped with crumbled queso fresco and chopped cilantro.