Breakfast Enchiladas

Breakfast Enchiladas

Quick, easy and tasty Mexican breakfast. Rolled cheese enchiladas, covered with salsa roja, topped with sunny side egg, feta, red onions and cilantro. 

Salsa Roja made with my newest rub “Rojo Rub”. This Salsa is perfect for Chilaquiles Rojos as well 



Salsa Roja. (Makes 8 enchiladas or 2 servings of Chilaquiles rojos):
•3 Roma tomatoes 
•1/2 yellow onion
•3 tbsp @lachulamexicankitchen Rojo Rub
•100ml water
•2 tbsps apple cider vinegar
•100ml avocado oil
Blend tomatoes, onion, Rojo Rub, apple cider vinegar and water. On a sauce pan heat avocado oil and and add salsa roja, cook for 10 min, stir occasionally. FYI you can leave the oil out if you’re being healthy, the oil will make the salsa creamier and smooth. 


•8 Corn Tortillas 
•Salsa Roja 
•Mozzarella Cheese
•Feta cheese
•Sliced red onion
•Cilantro leaves
•Sunny side eggs
Heat up corn tortillas with a little bit of oil, add mozzarella cheese and roll. Cover with salsa roja, add egg and feta, garnish with cilantro and red onion. 
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