Over medium heat in a large skillet, crumble the chorizo and cook, stirring frequently, until cooked through. Using a slotted spoon, remove from the pan and drain on a paper towel, reserving the drippings. When drained, add to a medium mixing bowl.

In the same pan (and the same drippings), add the hash browns in a thin layer. Sprinkle with salt and pepper and cook for about 7 minutes or until brown and crispy, then flip and cook until the other side is brown and crispy. Remove from pan and add to the cooked sausage.

Return the pan to heat and melt the tablespoon of butter. Add the whisked eggs and scramble. When done, add to the eggs and potatoes and stir to combine.

In a small-ish mixing bowl, whisk together the cream of mushroom soup, sour cream, enchilada sauce, chilies, and green onions. Measure out 1 cup of the sauce and mix it with the egg mixture.