Enchilada Breakfast Skillet - Oregon Dairy Council

Ingredients

• 1 pound ground chorizo
• 1 tbsp unsalted butter
• ½ sweet onion, diced
• 1 red bell pepper, diced
• Pinch of salt and pepper
• 1 medium zucchini, diced
• 1 ½ cups red enchilada sauce
• 3 small flour or corn tortillas, cut into small pieces
• 4 eggs
• 4 oz sharp white cheddar, shredded
• Sour cream, to top
• Cilantro, to top
• Jalapeno slices, to top