We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Baked Turkey Enchiladas

30

1

Cherry

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.

6

Activating this element will cause content on the page to be updated.

:

main

  • 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

  • 2

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

    • 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

  • 3

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

    350 ˚F

  • 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.

    • 1 Cup cotija cheese

    • 1 Cup Monterey Jack cheese, grated

    • 3 Cup leftover turkey

  • 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.

    • 12 (6 inch) flour tortillas

  • 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

  • 9

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

    • 3/4 Cup sour cream

    • 1/2 Cup cilantro, chopped

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.