Of course you already have a favorite source, right?
It is also a huge secret, right? ;-)
Remove the sausage from the casing, saute while breaking it up a bit, and then drain (don't squeeze ALL the moisture out, but you already know that as you are in Tejas, si?) on paper towels, dish cloth...whatever you use for this small but oh so important task.
I have had chorizo on/in just about anything that can be eaten in one or two bites.
Dainty empanadas, the pastry rich and flaky is probably my fave.
The hubs likes a tiny bit stuffed into fresh jalapenos/quail breast/butterflied shrimp/whatever can be wrapped in bacon and stuck on a skewer then tossed on the pit and eaten with a cold beer (while waiting on whatever is being smoked to tell him it is ready, lol).
IMO chorizo is best eaten at least warm (or better yet, hot).
I had a chowder type soup with one perfect "meatball" on a tasting menu last November.
That was memorable (can I have more please?) as was the stuffing in a pork tenderloin at a friend's home a few weeks ago (ok, WAY more than one bite, but it was just soo good).
Lasagna is just flat enchiladas, so why not?
Go light on the sauce as well as the cheese (just a sprinkle on top then a brief amt of time under whatever you use to broil)
Corn tortillas, (of course) gravy, chorizo, your fave crumbly Mex cheese.....
I can hang with that dish, in fact I think I am stealing your idea (but will give you credit,K)?