Preheat oven to 450. Heat skillet over medium high heat. Add 1 teaspoon oil. Remove casing from chorizo and saute stirring to crumble. Add garlic and saute 30 seconds. Remove sausage mixture and add enchilda sauce.
Add remaining 3 teaspoons oil to skilley and combine grated onion, salt, pepper, potato and egg, toss. Add the potato mixture to pan pressing gently; cook for 10 minutes (do not stir). Spread enchilda sauce mixture evenly over potato mixture; sprinkle evenly with cheese. Bake at 450 for 20 minutes. Remove from oven and let stand 10 minutes. Cut into wedges.
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|Serving Size: 1 Serving (1759g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 984 (42%)|
|Amt Per Serving||% DV|
|Total Fat 109.4g||146 %|
|Saturated Fat 47.2g||236 %|
|Monounsaturated Fat 45.3g|
|Polyunsanturated Fat 11g|
|Cholesterol 449.9mg||138 %|
|Sodium 3185.8mg||110 %|
|Potassium 6449.9mg||170 %|
|Total Carbohydrate 252.9g||74 %|
|Dietary Fiber 31.5g||126 %|
|Sugars, other 221.4g|
|Protein 96.1g||137 %|
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Calories per serving: 2359
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