Traeger Chorizo Breakfast Enchiladas
Traeger Chorizo Breakfast Enchiladas gives a Tex-Mex vibe to breakfast with spicy sausage and enchilada sauce made on the pellet grill!
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 9x13 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.