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Preheat oven to 425℉ with a rack in the upper third. Stack tortillas, then cut into 4 wedges. Toss on a rimmed baking sheet with 2 tablespoons oil and a pinch each of salt and pepper; spread into an even layer. Bake on upper oven rack until golden-brown and crisp, stirring halfway through cooking time, 15–20 minutes (watch closely as ovens vary).
While tortillas bake, trim ends from scallions and thinly slice, keeping dark greens separate for serving. Heat 1 tablespoon oil in a medium ovenproof skillet over medium-high. Add chorizo and cook, breaking up into smaller pieces, until well browned and cooked through, 3–5 minutes. Add scallion whites and light greens and cook, stirring, 1 minute more.
To skillet with chorizo, add all of the enchilada sauce and 1¼ cups water; bring to a simmer over medium-low heat and cook until sauce is reduced by half, 5–7 minutes. Season with salt and pepper. Fold in tortilla chips with a spatula until evenly coated.
Make 4 wells in skillet and crack 1 large egg into each. Season with salt and pepper. Sprinkle cheese over top and bake on upper oven rack until cheese is melted, egg whites are just set, and yolks are still runny, about 10 minutes (watch closely).
Serve chorizo and egg chilaquiles topped with scallion dark greens and pickled jalapeños. Enjoy!