Crumble chorizo into a large skillet; add onion and green pepper. Cook over medium heat for 6-8 minutes or until sausage is fully cooked; drain.
In another skillet, heat butter over medium heat. Add eggs; cook and stir until almost set. Remove from the heat; stir in the chorizo mixture and 1/3 cup each cheddar and pepper Jack.
Spread 1/2 cup enchilada sauce into a greased 11x7-in. baking dish. Spoon 3 tablespoons egg mixture down the center of each tortilla. Roll up and place seam side down in prepared baking dish.
Pour remaining enchilada sauce over the top; sprinkle with remaining cheeses.
Bake, uncovered, at 350° until heated through, 25-30 minutes. Sprinkle with green onion.
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