Step 1

In a large nonstick skillet, cook the chorizo over medium heat, stirring often to break into small crumbles until browned and cooked through, 6 to 8 minutes. Transfer the chorizo to a paper towel-lined plate, reserving 1 tablespoon of the drippings in the skillet.

Step 2

Return the skillet with the chorizo drippings to medium heat. Add the green onion and cook, stirring often until softened, 1 to 2 minutes. Stir in the eggs, salt, and pepper. Cook, stirring occasionally, until the eggs are scrambled into large, soft curds, 4 to 5 minutes. Remove from the heat and gently fold in the chorizo and 1 cup of the cheese.

Step 3

Preheat the oven to 350°F. Lightly grease a 13-by-9-inch baking dish with nonstick cooking spray. Spoon about 1/2 cup of the scrambled egg mixture down the center of each tortilla. Roll up and place seam-side down in the prepared baking dish. Pour the enchilada sauce evenly over top and sprinkle with the remaining 1 cup of cheese.

Step 4

Bake the enchiladas until bubbly and the cheese is melted, about 30 minutes. Top with additional sliced green onion, avocado, cherry tomato halves, and sliced jalapeño. Serve hot.