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Smoked Tomatillo Salsa Breakfast Enchiladas with Pork and Scrambled Eggs

I love making breakfast....especially when outside! Recently, my Social Feasts tribe went feasting! That means a group of foodie influencers head to campsites or wherever we get an invite to show off sponsored products on grills and in smokers. We bake, smoke, and grill over any live fire set before us. The challenge of cooking over Live Fire excites and inspires us to make creative tasty "gourmet camp food".

This year, the pandemic halted our flights! We could not gather as a team but you bet you can's stop us from gathering in smaller localized teams. The Feast Must Go On!

You can check our amazing dishes on social media:

Now back to breakfast...I have made versions of my Smoked Tomatillo Salsa Breakfast enchiladas throughout the years and the dish is always a hit no matter if eaten at a campsite, back porch, or at the dining room. During Social Feasts 2020, I posted a photo of the enchiladas and had quite a few people ask me for the recipe. Finally, this weekend when family came for a visit, I made these "I can't stop eating" breakfast enchiladas, and wrote the official recipe down!

My daughter-in-law went back for seconds!

I will tell you when you smoke it on a grill or in a smoker with Western BBQ Wood Chips the results are soooo scrumptious. Pretty easy to make...and so rewarding to watch your PeePs smile and rave! OH..and you can make raved-worthy smoked chicken enchiladas for dinner by simply following the instructions for TOMATILLO SALSA ENCHILADA SAUCE.

When you make any element of my dish I would love to see you show off a photo on social media and tag it #amerryrecipe! I will "heart" it when I see your version, and will giggle with glee.


Smoked Tomatillo Salsa Breakfast Enchila
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Smoked Tomatillo Salsa Breakfast Enchiladas with Pork and Scrambled Eggs


Western Jack Daniel’s® Whiskey Barrel Smoking Chips

For Seasoned Pork:

(Note: High quality store bought ground pork chorizo (12 -16 oz) can substitute for making seasoned ground pork)

1 tablespoon canola oil

16 ounces ground pork

1/2 cup chopped onions

2 teaspoons ground ancho chili

2 teaspoons ground sweet or hot paprika

1 teaspoons ground cumin

1 teaspoon granulated garlic

1 teaspoon ground coriander

1/2 teaspoon salt

1 (4 oz) can diced green chilies, include the liquid

1 or 2 tablespoons ketchup, to taste for sweetness

1 tablespoon fresh lime juice or more to balance flavors

For Smoked Tomatillo Salsa Enchilada Sauce:

12 ounces tomatillos

1 fresh poblano pepper

1 jalapeno or serrano pepper

1 cup packed cilantro, some stems okay

1 jalapeno or serrano pepper

3 medium green onions, rough chop

2 garlic cloves, skin removed

1 teaspoon salt

1 cup green enchilada sauce

1 cup sour cream

1 cup grated Monterey jack cheese or mozzarella cheese

For Scrambled Eggs Filling:

1 tablespoon salted butter

8 whole eggs

1/4 cup cream or Mexicana crema

3/4 teaspoon salt

1 cup grated Mexican Blend Cheese or cheese of choice

To serve:

8 to 10 (8-inch) flour tortillas

2 cups Mexican Blend Cheese or cheese of choice

Garnish: cilantro, chop 1/4 red bell pepper, chop 1 avocado, Mexicana Crema or sour cream, and crumbled queso fresco.


TO PREPARE GRILL: Set up grill for Indirect heat, and heat to 400°F. Fill a smoke box with Western Jack Daniel’s® Whiskey Barrel Smoking Chips but wait until instructed to place on grill.

TO MAKE PORK: In large cast-iron skillet, over direct heat, with lid open, combine pork (broken up), onions, ancho chili, paprika, cumin, garlic, coriander, and salt. Cook, stirring occasionally, until pork is almost cooked through, about 6 minutes. Add diced green chilies and ketchup, and simmer 3 minutes. Stir in lime juice, and added salt if desired; set aside.

PLACE smoke box on grill, over direct heat, and close lid. Wait for about 10 minutes or until smokey.

TO MAKE TOMATILLO SALSA ENCHILADA SAUCE: Place tomatillos, poblano, and jalapeño pepper over direct heat, lid down, cook about 5 minutes then check. Turn tomatillos and peppers over as needed. Peppers will take about 10 minutes total. Grill tomatillos until slightly soft, a touch down, remove if tomatillos are splitting open. Grill peppers until charred on both sides.

Place tomatillos in a food processor. Cover peppers for a few minutes then scrape blackened skin. Discard peppers; charred skin, stem, and seeds. Add cooked peppers, cilantro, green onions, garlic cloves, and salt to food processor, and process until salsa consistency. Remove 1/3 cup tomatillo salsa for garnish. Transfer remaining salsa to a bowl, and stir in enchilada sauce, sour cream, and grated cheese. Set aside.

TO MAKE EGGS: In a large cast-iron skillet, over indirect heat, warm skillet. Add butter to melt. Whisk eggs, crema, and salt, and pour into warm skillet. Fold in the edges of the eggs as they set. Halfway through cooking eggs add cheese; cook until eggs are just about set but not cooked through. Remove from heat.

TO MAKE ENCHILADAS: Arrange flour tortillas on work surface. Divide pork and eggs evenly over tortillas and roll up. Place rolled tortillas, seam side down, in a 9” x 13” grill pan. Note: If doubling the recipe, there is enough tomatillo salsa sauce and pork but use 12 eggs and 1 teaspoon salt, and bake in a cast-iron extra large fish pan (11” x 19”).

Pour and spread Tomatillo Salsa Enchilada Sauce over rolled tortillas. Sprinkle enchiladas with 2 cups grated cheese. Place baking pan over indirect heat, and bake 30 minutes or until cheese has melted and bubbly around the edges. Remove from grill.


Garnish with 1/3 cup reserved tomatillo salsa, cilantro, red peppers, and avocado. Optional: Queso Fresco. Drizzle with crema. Enjoy!

Serves: 6-8





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