Breakfast Enchiladas
Ingredients
- 12 ounces chorizo
- 1 small onion, diced
- 6 large eggs
- 1/2 cup sour cream
- Pinch kosher salt
- Pinch freshly ground black pepper
- Pinch paprika
- 2 tablespoons salted butter
- Two 15-ounce cans red enchilada sauce
- 16 small corn tortillas, charred over the flame of the stove
- 1 1/2 cups jalapeño pepper jack cheese
- 1 cup fresh cilantro
- 1 cup salsa
- 1 cup sour cream
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