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When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
In a dutch oven, combine the canned tomatoes, carrots, celery, onions, chiles, salt, pepper, cumin and oregano; stir to combine.
Place directly on the grill grate and cook for 30 minutes or until chiles have softened and vegetables are cooked through.
Remove from grill and transfer contents to a blender. Puree 30 seconds to 1 minute until smooth.
Combine the cotjia and Monterey Jack cheeses. In a mixing bowl, add leftover shredded turkey, 1 cup of the cheese mixture and mix well to combine.
Spread a 1/2 cup of the sauce into the bottom of a 13 x 9-inch baking dish. Spoon 1/4 cup turkey mixture into the center of each tortilla. Roll up tortillas. Arrange seam side down in dish.
Spoon remaining sauce over the top of enchiladas and sprinkle with the remaining 1 cup of cheese mixture.
Place enchiladas in the grill and bake until heated through, about 30 to 40 minutes or until bubbling.
Garnish with additional sour cream and fresh cilantro. Serve immediately. Enjoy!
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