Creating breakfast enchiladas is easy with these clear steps:

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Whisk Eggs: In a large bowl, whisk together the eggs, milk, salt, pepper, and cumin until well combined.
3. Cook Vegetables: In a skillet, heat olive oil over medium heat. Add diced bell peppers and cook until softened, about 5 minutes.
4. Add Chorizo: Stir in the cooked chorizo, mixing well.
5. Scramble Eggs: Pour the egg mixture into the skillet with the chorizo and vegetables. Cook, stirring gently, until eggs are just set.
6. Assemble Enchiladas: On each tortilla, spoon some of the egg mixture followed by a sprinkle of cheese. Roll the tortilla tightly and place seam-side down in a greased baking dish.
7. Add Salsa: Pour salsa over the top of the rolled tortillas, adding extra for a saucier dish if desired.
8. Top with Cheese: Sprinkle additional cheese on top of the salsa to create a gooey layer when baked.
9. Bake: Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly.
10. Garnish: Remove from the oven and let cool slightly. Garnish with chopped cilantro before serving.

With these straightforward instructions, you can easily whip up a delicious batch of breakfast enchiladas.