Steps

• 1

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

  350 ˚F / 177 ˚C

• 2

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

• 3

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

  350 ˚F / 177 ˚C

  00:30

• 4

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

• 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.

• 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.

• 7

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

• 8

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

  350 ˚F / 177 ˚C

  00:30

• 9

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