8 - 10 Servings
1 medium onion
Filling: Cook onion and bell pepper in a large heavy skillet over moderate heat, stirring, 5-10 minutes. Add cumin, basil, oregano, cayenne pepper and season to taste. Add black beans and combine. Combine chopped, cooked chorizo with this mixture and mix. Add cheese and mix. Set aside.
Whisk eggs and 1/2 cup whipping cream in a medium bowl. Season with salt and pepper and scramble gently with 1 tablespoon butter or bacon fat just until solid. Do not overcook. Put in a bowl and set aside.
Sauce: In a large saucepan, combine sour cream, green chilis, whipping cream, mozarella and cream cheese. Stir over medium heat until cheese melts and incredients are combined and creamy. set aside one cup of sauce.
Assemble the enchilada: Pour the remaining sauce into a 3-qt baking dish. A rectangular pan is best so the enchiladas will fit in rows. Put one tortilla flat in the pan and spoon about 2/3 cup of the onion/chorizo mixture across the middle, in a strip. Top that with several spoonfuls of scrambled eggs, try8ing to ration your ingredients to fit into four large tortilas. Roll the tortila up and push it to one end of the pan. Comtinue with the rest of the totilas. Yes, this is messy! Pour the reserved cup of sauce over the top and spread around.
Bake: At this point you can bake the enchilada for about 40 - 45 minutes (350 degree oven) or you can refrigerate it overnight and bake it in the morning. Serve with salsa and sour cream.