12 Mission® Flour Tortillas 2 Tbsp. Onion chopped 1 Garlic Clove 4 oz. Chorizo crumbled 3 Eggs 3 Serrano Chiles diced 2 tsp. chopped Cilantro Salt to taste
FOR THE GARNISH:
1 Avocado sliced 3/4 cup Cotija Cheese shredded 1/4 cup Cream 1/4 Onion sliced
FOR THE SALSA:
2 Tbsp. Oil 2 Garlic Cloves 2 Tbsp. Onion diced 2 Ancho Chiles chopped 4 Chipotle Chiles chopped 2 Arbol Chiles chopped 1/2 cup Orange Juice 1/2 cup Chicken stock 8 Tomatillos Salt and Pepper to taste
1. In a frying pan, fry the garlic, onion, serrano chiles, and chorizo. Add the eggs, which have been previously beaten, mix and leave to cook; add the cilantro and season to taste. Prepare the enchiladas with the tortillas and the egg. 2. Salsa: Fry the garlic, onion, chiles, and tomatillo, then add the orange juice, the chicken stock and leave to boil until it thickens. Grind up in the pan. Season to taste and pour over the enchiladas. 3. Sprinkle panela cheese and chopped onions over the top, add avocado slices and cream.