Preheat the oven to 350F. If you have not already baked your potatoes, you can microwave them! First, wash your potatoes well. Dry with a towel and then evenly poke the potatoes with a fork, making sure to prick all sides. Place on a plate or paper towel and microwave for 4 or so minutes, until done. This can be done in advance and potatoes placed in the fridge until ready to cook.

Make the Filling

In a large pan, unwrap your chorizo and brown on medium high until cooked through. While waiting for the chorizo to cook, dice the potatoes into 1/2 inch cubes. Add the diced potatoes to the pan and mix together, reduce the heat to low.

In a bowl, crack all 8 eggs and whisk together, making sure all yolks are broken and the eggs are a yellow color. The pan should have a good amount of grease in it from the chorizo, but if you are using cast iron or stainless steel, you may need to add a little spray oil to dry spots. With the heat on low, add the eggs to the same pan that has the chorizo and potatoes. Scramble the eggs in the pan by gently stirring the eggs into all of the other ingredients, until eggs are all cooked through.

Build the Enchiladas

In a medium sized dish that can fit a whole tortilla, pour about half of one can of enchilada sauce. Take one tortilla and gently place into the sauce, covering completely on both sides with enchilada sauce. In a 9×9 baking dish, place the tortilla completely flat. Using a spoon, gently add 2-3 tablespoons of filling. there should be enough filling that when you roll the enchilada, it is full but the tortilla does not break. Roll the tortilla up and tuck on one side of the pan. Repeat until your pan is full of tortillas.You will have to refill your tortilla sauce dish at some point. I think I used a little over 1 can. This recipe makes 2 9×9 pans, or one 13×9 pan.

Once your pan is full of rolled tortillas, pour the remaining enchilada sauce on top of the tortillas to your desired saturation. Top with shredded cheese.

If you are prepping these for later, you can stop now. cover with a layer of aluminum foil, and place in the freezer for long term storage or fridge for later in the day or next day.

Bake the Enchiladas

Place the pan of enchiladas on to a baking sheet. Cover the enchiladas with aluminum foil and bake for approximately 20 minutes, until the cheese has melted and the sauce is bubbling. Serve immediately with diced tomatoes, avocado, sour cream, salsa or guacamole.