Traeger Chorizo Breakfast Enchiladas
With this recipe for Traeger Chorizo Breakfast Enchiladas, you too can begin your day with a little spicy kick to get your morning started off right.
This dish is packed with tons of bold flavors and a little hint of smokiness thanks to the pellet grill.
Planning ahead is a must because you need to prepare this at least four hours before cooking or the evening before.
How to make Traeger chorizo breakfast enchiladas
Even though this dish is cooked on the Traeger pellet grill, it does start in the kitchen.
First set a skillet over medium heat and add in a pound of ground chorizo sausage.
Mine came in casings so I simply removed the casing before adding the sausage to the skillet.
Cook the chorizo for about 4 to 5 minutes by itself breaking it apart with a spatula as it cooks.
Then add in either a diced onion, or in my case a blend of frozen sliced peppers and onions.
Cook for another 5 minutes or so and then pour in half a can of green enchilada sauce and let this mixture cool slightly.
Part of what makes this dish Tex-Mex is the fact that I’m using flour tortillas.
You could certainly go with the corn tortillas if you’d like, but either way it helps rolling them when they are warm.
Lay a little cheese down first and then some of the cooled chorizo mixture.
Place them seam side down in a greased 9 x 13 baking dish.
This will make between 6 and 8 enchiladas.
And any leftover sausage filling just spoon right over top.
In a separate bowl whisk together 6 eggs, 3/4 of a cup of milk, the remaining green enchilada sauce, kosher salt, and pepper.
Pour the egg mixture over the enchiladas and cover, and place in the fridge for 4 hours or overnight.
And once ready to cook remove the covering and place the dish on the Traeger grill that has been set to 350 degrees.
The enchiladas will cook at first for about 35 to 45 minutes.
Then sprinkle even more shredded cheese over top and let them cook an additional 15 minutes.
Traeger Chorizo Breakfast Enchiladas is pure cheesy and delicious comfort food!
You can certainly serve this for breakfast, or it is a great breakfast for dinner meal.
I highly recommend serving with toppings such as green onions or cilantro, sour cream, and hot sauce!
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If you like Traeger Chorizo Breakfast Enchiladas, you might also like these recipes…
Favorite Traeger Grill and Smoker Recipes
Traeger Smoked Veggie Manicotti
Blackstone Chorizo Breakfast Burritos
Traeger Maple Sriracha Bacon Recipe
Traeger Chocolate Chip Zucchini Muffins
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Traeger Chorizo Breakfast Enchiladas
Equipment
- Traeger/Pellet Grill
Ingredients
- 1 pound ground chorizo sausage
- 1 diced onion (or 1 cup frozen sliced onions and peppers)
- kosher salt, pepper, crushed red pepper flakes
- 1 10 oz can green enchilada sauce
- 6 to 8 taco size tortillas (flour or corn)
- 3 cups shredded cheese of choice (I used Mexican blend)
- 6 eggs
- 3/4 cup milk
- Optional toppings: cilantro, green onions, sour cream, salsa, and/or hot sauce
Instructions
- Remember to make this dish at least four hours before cooking or make the night before. Set a skillet over medium heat and add the chorizo sausage. Cook 4 to 5 minutes stirring and breaking the sausage apart with a spatula as it cooks.
- Add the diced onion (or frozen sliced peppers and onions) to the skillet with the sausage along with kosher salt, pepper, and crushed red pepper flakes. Cook 4 to 5 minutes stirring a few times.
- Add half of the can of green enchilada sauce and let it cook a few more minutes.
- Allow the sausage mixture to cool slightly. Put a few spoonfuls of the filling down the center of each tortilla with some cheese (warming the tortillas first helps make this step easier). Leave about a cup of cheese to sprinkle over top later.
- Roll them up (leaving ends open) and place seam side down in a greased 9×13 baking dish. Any extra filling just put right on top of the enchiladas.
- Beat the eggs, milk, the remaining green enchilada sauce, and add some kosher salt and pepper. Pour over top of the enchiladas. Cover and put in the fridge at least 4 hours or overnight.
- Preheat the Traeger/ pellet grill to 350 degrees. Put the dish on the grill grate for 35 to 45 minutes, then top with the remaining cheese. Cook for 15 additional minutes.
- Serve with optional toppings such as cilantro, green onions, sour cream, salsa, and/or hot sauce.
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