Preheat oven to 375 degrees. Prepare a baking sheet with foil or use a non-stick baking sheet. Thoroughly rinse produce and pat dry. Stem and coarsely chop cilantro. Peel and mince shallot. Slice red Fresno chile into 1/4” rounds. Halve 1 tortilla then slice into 1/4” wide strips. Quarter remaining tortillas. Combine liquid egg, evaporated milk, and Oaxacan cheese in small bowl. Season mixture with a pinch of salt and pepper.

Place tortilla chips and strips onto prepared baking sheet. Drizzle with 1 tsp. olive oil and a pinch of salt and pepper. Place in oven and toast 8-10 minutes, or until chips and strips become crispy. Remove from oven and set aside.

Heat 1 tsp. olive oil in a medium oven-safe pan over medium heat and add ground pork, chorizo seasoning, shallot, and cilantro (reserving some for garnish). Cook 7 minutes, while stirring, until meat is browned. Season with a pinch of salt and pepper and transfer to a paper towel-lined plate with a slotted spoon. Drain all but 1 tsp. rendered pork fat from the pan.

Add half the tortilla chips (reserve remaining to serve on the side), chorizo, and egg-and-cheese mixture to pan. Stir gently to distribute ingredients evenly, about 30 seconds. Place pan in oven and bake until eggs are just cooked through and no longer runny, about 14-16 minutes. An easy way to test doneness is to open the oven door and tap the handle of the pan with an oven mitt-clad hand. If the center jiggles, the eggs are not set and need more time.

Before serving, place enchilada sauce in a small pot and warm over medium heat for 2-3 minutes, or microwave in a bowl for 1 minute.

Garnish strata with Fresno chile slices (they're spicy, so add to taste), sour cream, tortilla strips, and remaining cilantro. Serve remaining tortilla chips and enchilada sauce on the side.