1. Chop onion (about 2 cups) and poblanos finely. Drain tomatoes with green chilies. Shred cheese. Remove casings from chorizo (wash hands).
2. Preheat large saucepan on medium 2–3 minutes. Place chorizo and 1 tablespoon butter in pan. Brown 3–4 minutes, stirring to crumble meat, until browned. Stir in taco seasoning and 1 cup onions. Cook and stir 4–5 minutes or until onions begin to soften.
3. Stir in flour until blended; cook 1 minute. Whisk in half-and-half, green chilies, and tomatoes with green chilies. Bring to a simmer, then cook 5 minutes, stirring occasionally, or until thickened. Reduce heat and keep warm.
4. Meanwhile, preheat oven to 350°F. Coat 13- x 9-inch baking dish with 1 tablespoon butter. Whisk eggs and salt until blended.
5. Preheat large, nonstick sauté pan on medium-low 2–3 minutes. Melt remaining 4 tablespoons butter in pan, then add poblanos and remaining 1 cup onions. Cook 4–5 minutes, stirring occasionally, until vegetables begin to soften. Stir in eggs; cook 6–8 minutes, stirring often, until eggs are scrambled and 165°F. Stir in cheese until melted.
6. Divide egg mixture evenly among tortillas (about ⅓ cup each) and roll up. Arrange seam-side down in baking dish; bake 10 minutes or until tortillas are warmed through. Place enchiladas on serving plates and ladle ⅓ cup gravy over center of each. Top with green onions, if using. Serve.

Chef's Tip: Serve with your favorite garnishes such as avocado, pico de gallo, pickled onions, and watermelon.