Start by making your red chile sauce. I love this stuff and prefer making it with ancho chile powder because it makes the sauce extra rich.

Brown your chorizo in a large skillet over medium high heat. If I can’t make my own, I prefer the Boulder brand if you can find it. Blot free of grease and set aside.

Wipe out skillet and heat up your canola oil. Fry your corn tortillas until soft, but not crisp on each side-maybe 30 seconds at the most per side. (Frying the tortillas like this keeps your tortillas in the finished dish from getting soggy. You may think you are saving calories by softening them in the microwave, but I promise your finished dish will not be the same. Took me years to learn this!) Set aside.

You are now able to fry your eggs in this skillet.

Assembly:
Preheat oven to 350.

Spoon enough chile sauce on the plate so that your tortilla has enough to sit on. Don’t drench.

Now place tortilla on that. Spoon another tablespoon of sauce on the tortilla. Cover loosely with cheese and onion.

Add another tortilla. Spoon another tablespoon of sauce on that. Cover that tortilla with chorizo.

Add your third tortilla. Cover with a tablespoon of sauce. Cover that with cheese. Now place in oven to bake for about 5-10 minutes or until your cheese has melted.

While these are baking, fry your eggs to your desired degree of doneness. When enchiladas are ready, take from oven and place fried egg on top. Garnish with a little more onion and cilantro.