Step 1

Preheat the oven to 400 degrees F.

Step 2

Place the chorizo and onion in a large nonstick skillet over medium-high heat, then fry until browned and cooked through, 8 to 10 minutes. Remove to a plate and set aside.

Step 3

Beat together the eggs, sour cream, salt, pepper and paprika in a bowl. Add the butter to the skillet and allow to melt, then add the egg mixture and scramble the eggs until light and fluffy, 3 to 4 minutes. Remove the skillet from the heat and set aside.

Step 4

Grab a 9-by-13-inch baking dish and add half of a can of the enchilada sauce to the dish and the other half to a bowl. One at a time, dip each tortilla into the sauce in the bowl. Set the sauce-soaked tortilla on a plate. Spoon on approximately 2 tablespoons each of the chorizo mixture and the eggs. Roll up the tortilla to contain the filling inside.

Step 5

Place the tortilla seam-side down in the baking dish. Repeat with the rest of the tortillas and pour the other can of enchilada sauce over the top. End with a generous covering of the cheese.

Step 6

Bake until the cheese has melted and the sauce is bubbling, 12 to 14 minutes. Let sit for 8 to 10 minutes, then serve the enchiladas with the cilantro, salsa and sour cream on the side.