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Baked Turkey Enchiladas

Baked Turkey Enchiladas

By Traeger Kitchen

Take your turkey leftovers south-of-the-border. Traeger-roasted veggies meets turkey, cheese, and chilis for a melty, creamy dish that'll satisfy any lingering holiday guests.

Prep Time

30 Min

Cook Time

1 Hr




This recipe serves:


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Units of Measurement:
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
1 Cup cotija cheese
1 Cup Monterey Jack cheese, grated
3 Cup leftover turkey
12 (6 inch) flour tortillas
3/4 Cup sour cream
1/2 Cup cilantro, chopped


  • 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


  • 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


  • 9

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

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