Steps

• Step 1

  When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• Step 2

  In a dutch oven, combine the canned tomatoes, carrots, celery, onions, chiles, salt, pepper, cumin, and oregano; stir to combine.

  Ingredients

  • 2  (28 oz) tomatoes

  • 4  carrot, peeled and diced

  • 3 Stalk celery, chopped

  • 2  white onion, chopped

  • 5  chile de árbol

  • 1/2 Tablespoon kosher salt

  • 1 Teaspoon black pepper

  • 5  dried New Mexico chile pods, stemmed and seeded

  • 1 Tablespoon cumin

  • 1/2 Tablespoon dried oregano

• Step 3

  Place directly on the grill grate and cook for 30 minutes or until chiles have softened and vegetables are cooked through.

  00:30

  350 ˚F / 177 ˚C

• Step 4

  Remove from grill and transfer contents to a blender. Puree 30 seconds to 1 minute until smooth.

• Step 5

  Combine the cotija and Monterey Jack cheeses. In a mixing bowl, add leftover shredded turkey and 1 cup of the cheese mixture, mixing well to combine.

  Ingredients

  • 1 Cup cotija cheese

  • 1 Cup Monterey Jack cheese, grated

  • 3 Cup leftover turkey

• Step 6

  Spread a 1/2 cup of the prepared vegetable sauce into the bottom of a 13” x 9” baking dish. Spoon 1/4 cup turkey mixture into the center of each tortilla. Roll up tortillas. Arrange seam side down in dish.

  Ingredients

  • 12  (6 inch) flour tortillas

• Step 7

  Spoon remaining sauce over the top of enchiladas and sprinkle with the remaining 1 cup of cheese mixture.

• Step 8

  Place enchiladas in the grill and bake until heated through, about 30 to 40 minutes or until bubbling.

  00:30

  350 ˚F / 177 ˚C

• Step 9

  Garnish with additional sour cream and fresh cilantro. Serve immediately. Enjoy!

  Ingredients

  • 3/4 Cup sour cream

  • 1/2 Cup cilantro, chopped