To celebrate Cinco de Mayo (or pretty much any time you want to fill your mouth with deliciousness) we came up with some flavorful Mexican favorites that are absolutely amazing hot off of the Traeger. Originally, enchiladas were served as street food and were simply corn tortillas dipped in chili sauce. We knew we could do so much better.
These enchiladas are special. This is coming from the people who struggle to call anything special that doesn't have bacon in it. Granted, they are loaded with smoky, tender shreds of Traeger'ed pulled pork, smothered in a rich roasted tomato enchilada sauce and melty cheese.
Like I said, special.
We love these enchiladas for a quick weeknight meal to use up any leftover pulled pork (we always seem to have a little left after our big weekend grill-athons). The entire recipe can be made even faster by preparing a large batch of the enchilada sauce ahead of time and freezing in zip top bags. When it's time for dinner simply defrost some sauce, roll some pulled pork up in a tortilla and shred some cheese. Ole!
Pulled Pork Enchiladas with Smoke Roasted Red Sauce
Prep Time: 25 minutes
Cook Time: 30-45 minutes
Serves: 6-8 people
Recommended Pellets: Hickory, Oak, Mesquite
For the Red Sauce:
1 1/2 lbs tomatoes on the vine
1/2 large white onion
1 head garlic
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon kosher salt
Hot Sauce (optional, to taste)
For the Enchiladas:
6-8 flour tortillas
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese
2 1/2-3 cups shredded pulled pork
Start the Traeger Grill on Smoke for 4-5 minutes with the lid open to establish the fire. Close the lid and turn the temperature setting to high.
Slice the top off of the head of garlic and wrap it in tinfoil. Place the garlic, tomatoes, and onion half directly on the grill grate.
Cook for 10-15 minutes or until the tomato skins have split and the onion and garlic have started to soften. Turn the grill to 375 degrees and close the lid while you prepare your enchiladas.
Remove the tomatoes from the vine and take the foil off of the garlic. Transfer the tomatoes and onions to the blender, then squeeze the softened garlic out of its' skin into the blender. Add the chili powder, cumin, salt and hot sauce (optional) to the blender. Hold the lid on at an angle to allow steam to escape.
Blend until the sauce is smooth. If the sauce seems too thick, add a tablespoon of water at a time until desired consistency is reached.
Spoon a thin layer of sauce on the bottom of a 9x13 baking dish.
Mix 1/4 cup of enchilada sauce with the pulled pork in a large bowl. Toss gently with a spoon to combine.
Fill a tortilla with approximately 1/3 cup of the pulled pork mixture and a few tablespoons of cheese.
Roll the tortilla and place seam side down in the baking dish.
Repeat with the remaining tortillas and pork until the pan is full.
Cover with remaining enchilada sauce and shredded cheese.
Place the pan directly on the grill grate and bake until the sauce is bubbly and the cheese is completely melted.
Serve immediately. Enjoy!
Click below for a printable version of this recipe:
Pulled Pork Enchiladas with Smoke Roasted.docx (14.19 kb)