Allow time to make this dish at least four hours before cooking or make the night before. Set a skillet over medium heat and add the chorizo sausage. Cook 4 to 5 minutes, breaking the sausage apart with a spatula as it cooks.

Add the diced onion (or frozen sliced peppers and onions) to the skillet with the sausage and add kosher salt, pepper, and crushed red pepper flakes. Cook 4 to 5 minutes stirring a few times.

Add half of the can of green enchilada sauce and let it cook a few more minutes.

Allow the sausage mixture to cool slightly. Put a few spoonfuls of the filling down the center of each tortilla with some cheese (warming the tortillas first helps make this step easier). Leave about a cup of cheese to sprinkle over top later.

Roll them up (leaving ends open) and place them seam side down in a greased 9×13 baking dish. If you have extra filling just put right on top of the enchiladas.

Beat the eggs, milk, the remaining green enchilada sauce, and add some kosher salt and pepper. Pour this mixture over top of the enchiladas. Cover and put in the fridge at least 4 hours or overnight.

Uncover and bake in a 350 degree oven for 30 to 40 minutes. Add the remaining cheese and bake an additional 10 to 12 minutes or until the cheese is melted and the eggs are set and fully cooked.

Serve with optional toppings such as cilantro, green onions, sour cream, salsa, and/or hot sauce.