Chorizo & Egg Enchiladas With A Green Chile Sauce - cooking recipe

Ingredients

Tortillas
10 large flour tortillas
3 (10 ounce) cans green enchilada sauce (if you don't like as much sauce, just use 2 cans, I happen to like the sauce)
Filling
3 chorizo sausage, links casing removed and sauteed
2 1/2 cups shredded queso blanco (monterey jack cheese, is a good substitute, 1 1/2 cups for the filling, 1 cup for the topping)
1 teaspoon olive oil
Eggs
10 eggs, beaten (extra large eggs work best)
3 scallions, fine diced
1 small onion, fine diced
1 jalapeno, ribs and seeds removed, and fine chopped
1/4 cup red bell pepper, fine diced
1 tablespoon butter
salt
pepper
Garnish (Optional)
avocado, diced
tomatoes, diced
black olives, sliced
lime wedge
sour cream
salsa
cilantro

Preparation

Chorizo -- To a large sauce pan, add 1 teaspoon olive oil and bring to medium heat. Add the chorizo and saute until golden brown breaking up the chorizo as it cooks. Cook until golden brown and remove to a plate lined with a paper towel to drain.
Eggs -- Now in the same pan, remove most of the drippings from the chorizo, but I do keep just a little - 1 teaspoon, just for a little flavor. Then I add in the butter, onions, garlic, red pepper, jalapeno and cook until tender and soft. No need to brown them, you just want them soft. Then add in the eggs, salt, pepper and cook until you get a soft scramble. Remember -- they are going to be baked so don't over cook them. Right at the end, toss in the scallions and mix to combine.
Tortillas -- I wrap 5 at a time in a damp paper towel and microwave for just 30 seconds until lightly warm which makes them plyable. You can also wrap in foil and use the oven if you prefer.
Filling -- Add the chorizo into the egg mixture and put a heaping spoon into each tortilla. Take 1 1/2 cups of the cheese and divide among the 10 tortillas. Fold over from one edge, tuck the sides in and finish rolling.
Casserole -- In a 13x9\" pan, spray with Pam or a non stick spray. Add 1 can or approximately 10 oz of the enchilada or chile sauce in the casserole dish and place the rolled enchiladas seam side down. Top with the remaining sauce and cheese.
Bake -- In a 350 degree oven for 15-20 minutes covered with foil until the sauce is bubbly and the cheese is melted. Remember, everything is cooked. I bake mine on the middle shelf.
Serve -- I love to squeeze fresh lime over the top and then serve family style and let everyone help themselves to the garnishes. Anything goes! This is just a wonderful brunch, lunch or dinner. Recipe #389419, are great with this dish for dinner, but so is rice, salad, or just about anything. Have fun and ENJOY!