Cook the chorizo in a skillet over medium heat until browned, then drain the grease.

Layer the frozen hash browns in the bottom of a greased slow cooker.

Spread the cooked chorizo evenly over the potatoes.

In a medium bowl, whisk together the eggs and milk, then pour the mixture into the slow cooker.

Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours until eggs are set.

Sprinkle with cheese during the last 10 minutes of cooking until melted.

Warm the tortillas and fill each with the egg and potato mixture.