Start your day right with this quick Mexican-style skillet dish.
We then layer on chorizo, which adds a nice peppery flavor and melds well with the red sauce.
Serve this dish at your next brunch and create a toppings bar with a few different options.
Credit:Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christina Daley
Your guests will love that they get to customize their plate to their likings.
Drain tortilla chips on a paper towel-lined baking sheet.
Sprinkle evenly with salt.
Discard oil from skillet, and carefully wipe clean.
Heat remaining 1 tablespoon oil in skillet over medium-high.
Transfer chorizo to a plate using a slotted spoon; reserve drippings in skillet.
Cover chorizo with foil to keep warm.
Drain excess oil, reserving 1 tablespoon in skillet.
Add enchilada sauce, and cook over medium until simmering, about 1 minute.
Add tortilla chips; stir gently to coat.
Remove skillet from heat.
Top with chorizo, tomato, avocado, queso fresco, jalapeno, and red onion.
