By Danielle "Diva Q" Bennett
Diva Q's recipe will transform your pulled pork leftovers into cheesy, melt-in-your-mouth enchiladas doused in a homemade spicy sauce. Want to turn down the heat? Simply omit the árbol chiles, add an additional 8 ounces of diced tomatoes, and reduce the chipotles in adobo by half.
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|1 Ounce||dried chiles de árbol|
|2 Medium||sweet white onions|
|2 Large||Roma tomatoes|
|4 Cup||low-sodium chicken stock, boiling|
|1||(28 oz) can of whole tomatoes|
|1 Head||Garlic, roasted|
|1 Can||(7 oz) chipotle peppers in adobo|
|2 Tablespoon||brown sugar|
|Nonstick cooking spray, for greasing|
|3 Pound||pulled pork, warmed|
|4 Cup||shredded Colby Jack cheese, divided|
|1||(4 oz) can of chopped green chiles (optional)|
|12||corn or flour tortillas|
|1||(20 oz) can of refried beans, warmed|
|4||green onions, finely chopped|
|1 Bunch||fresh cilantro, chopped|
|Sour cream, for serving|
When ready to cook, set the Traeger temperature to 350°F and place a cast iron skillet directly on the grill grates. Preheat with the lid closed for 15 minutes.
350 ˚F / 177 ˚C
When the cast iron is hot, place the chiles de árbol, onions, and Roma tomatoes in the pan. Close the lid and cook until vegetables are golden and chiles are fragrant. Remove the pan from the grill and leave the grill on.
1 Ounce dried chiles de árbol
2 Medium sweet white onions
2 Large Roma tomatoes
Transfer the chiles to a large heatproof bowl. Pour the boiling chicken broth over the chiles, then cover the bowl with plastic wrap and let sit until the chiles are softened, about 20 minutes. Strain the liquid and reserve.
4 Cup low-sodium chicken stock, boiling
Remove the stems from the soaked chiles, then add to a food processor along with the Roma tomatoes, onions, canned tomatoes, roasted garlic, chipotles in adobo, brown sugar, and cumin. Pulse until smooth.
1 (28 oz) can of whole tomatoes
1 Head Garlic, roasted
1 Can (7 oz) chipotle peppers in adobo
2 Tablespoon brown sugar
1 Teaspoon cumin
Transfer the chile sauce and reserved chile soaking liquid to a medium saucepan and place on the grill grates. Bring the sauce to a simmer.
350 ˚F / 177 ˚C
In a small bowl, whisk together the cornstarch and water until smooth. While whisking, slowly stream the slurry into the enchilada sauce. Continue simmering until the sauce has thickened, 5-10 minutes more. Remove the sauce from the grill and leave the grill on.
350 ˚F / 177 ˚C
1 Tablespoon cornstarch
2 Tablespoon water
Assemble the enchiladas: Grease a 9 x 13-inch baking dish with nonstick spray. Pour 1/2 cup of the enchilada sauce into the bottom of the dish.
Nonstick cooking spray, for greasing
In a large bowl, mix the pulled pork with 1 1/2 cups of the enchilada sauce, 2 cups of the Colby Jack cheese, and the green chiles, if using.
3 Pound pulled pork, warmed
4 Cup shredded Colby Jack cheese, divided
1 (4 oz) can of chopped green chiles (optional)
Lay a tortilla flat on a cutting board and fill with 4-5 ounces of the pork mixture and 2 tablespoons refried beans, then roll closed. Place the filled tortilla seam-side down in the prepared baking dish and repeat with the remaining tortillas and filling. Top with the remaining enchilada sauce and remaining 2 cups of cheese.
12 corn or flour tortillas
1 (20 oz) can of refried beans, warmed
Transfer the baking dish to the grill grates. Close the lid and bake until the cheese is melted and bubbly, about 20 minutes. Garnish the enchiladas with green onions and cilantro, then serve with sour cream alongside. Enjoy!
4 green onions, finely chopped
1 Bunch fresh cilantro, chopped
Sour cream, for serving