Breakfast Enchiladas

Preparation

1. Step 1

   Make the sauce: Heat 1 tablespoon oil in a large saucepan over high until shimmering. Add the onion, stir and spread in an even layer. Cook, undisturbed, until the bottoms are deep brown, 3 to 5 minutes.

2. Step 2

   Reduce the heat to medium-high, add the remaining 1 tablespoon oil and add the garlic. Cook, stirring, until fragrant, about 30 seconds, then add the chili powder and stir to evenly coat the onion. Pour in just enough strained tomatoes to cover the bottom of the pan and scrape up the browned bits from the pan as they bubble. Add the remaining strained tomatoes, then pour ½ cup water into the container, swish it around and pour it into the pan.

3. Step 3

   Adjust the heat to maintain a steady simmer and cook until slightly thickened and deeper in flavor, 25 to 30 minutes. Taste and add salt and pepper as needed. You should have about 2 cups of sauce.

4. Step 4

   While the sauce simmers, prepare the enchiladas: Heat the oven to 450 degrees.

5. Step 5

   Heat ½ teaspoon oil in a large skillet over high. Add a tortilla and swipe it in the oil, flipping to coat both sides, then heat the oiled tortilla for about 20 seconds per side. This will make it easy to roll and prevent it from getting soggy. Transfer to a large sheet of foil. Repeat with the remaining tortillas, adding ½ teaspoon oil each time, and stack them on top of the first. Wrap the tortillas in the foil and set aside.

6. Step 6

   Heat the remaining 3 tablespoons oil in the same skillet and lower the heat to medium-high. When it shimmers, swirl it to evenly coat the pan, then add the potatoes and spread in a single layer. Cook without stirring until the bottoms are dark brown and release easily from the pan, 5 to 7 minutes.

7. Step 7

   Push the potatoes to one side of the pan and add the chorizo to the other side. Cook, breaking the meat into small bits, until just cooked through, 3 to 5 minutes. Add chopped ½ onion to the chorizo side, stir to coat with the orange oil and let sizzle until the edges just start to become translucent, 1 to 2 minutes.

8. Step 8

   Stir the chorizo and onion into the potatoes. Add ¼ cup water and scrape up anything stuck to the pan. Add another ¼ cup water, scrape again and cook until the potatoes are tender all the way through, about 5 minutes longer. Remove from the heat. Taste and add salt and pepper as needed.

9. Step 9

   Lay out the tortillas and divide the filling, then the cheese, evenly among them.

10. Step 10

    Pour enough of the sauce into a 9-by-13-inch shallow baking dish to coat the bottom (about ½ cup sauce). Roll each tortilla around the filling and place seam side down over the sauce in a line. They should fill the center of the pan. At this point, you can cover and refrigerate the casserole for up to 1 day and chill the remaining sauce in a separate container.

11. Step 11

    Pour the remaining sauce over the rolled tortillas, then top with additional queso fresco.

12. Step 12

    Bake until the cheese melts and the sauce bubbles, about 10 minutes. (This will take longer if the casserole has been chilled.) Crack the eggs into a bowl, then slide them into the channels in the pan, 3 on each side. Return to the oven and bake until the whites are set, but the yolks are still runny, 5 to 7 minutes.

13. Step 13

    Top with the crema, avocado, jalapeño and cilantro, and serve hot.