Breakfast Enchiladas

Make the red chile sauce: In a saucepan, heat oil over medium heat. Whisk in flour and cook for 1 minute. Add the red chile powder and whisk constantly for 30 seconds. Gradually whisk in water or broth. Add garlic, salt, and cumin. Simmer for 15-20 minutes until thickened.

Make the green chile sauce: Combine roasted green chiles, chicken broth, garlic, and salt in a blender. Pulse until you reach desired consistency (chunky or smooth). Heat in a saucepan and simmer for 10 minutes.

Cook the chorizo (if using): In a skillet over medium heat, cook the chorizo, breaking it into crumbles, until browned and cooked through, about 5-7 minutes. Remove and set aside.

Scramble the eggs: Beat the 8 eggs in a bowl. Melt butter in a skillet over medium-low heat, add the diced onion and cook until soft. Pour in the eggs and gently scramble until just set but still creamy. Fold in the chorizo if using.

Soften the tortillas: Heat a small amount of oil in a skillet. Quickly dip each tortilla in the hot oil for just a few seconds per side to soften. Drain on paper towels. Alternatively, wrap in damp paper towels and microwave.

Fill and roll: Place a spoonful of scrambled eggs and a sprinkle of cheese down the center of each softened tortilla. Roll up tightly and place seam-side down in a baking dish.

Smother with chile: Ladle your choice of chile sauce over the enchiladas - red, green, or "Christmas" (half and half). Top with remaining shredded cheese. Bake at 350°F for 10-15 minutes until cheese is melted and bubbling.

Fry the eggs: While enchiladas bake, fry 4 eggs sunny-side up or over-easy in a buttered skillet. The runny yolk is essential.

Serve New Mexico style: Place 2 enchiladas on each plate. Top with a fried egg. Add a dollop of sour cream, fresh cilantro, and diced tomatoes. Serve immediately with refried beans and hash browns on the side.