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Baked Turkey Enchiladas

Difficulty 3/5
Prep time 20 mins

Cook time 60 mins
Serves 6-8

Hardwood Cherry

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


2 (28 oz) cans tomatoes

4 carrots peeled, roughly chopped

3 celery stalks, roughly chopped

2 small white onions, roughly chopped

5 each Dried Chile de arbol, seeds removed

5 each Dried New Mexico Chile pods, seeds removed

1 tsp black pepper

1/2 Tbsp kosher salt

1 tbsp cumin

1/2 Tbsp oregano

3 cups leftover cooked turkey, coarsely shredded

1 cup cotija cheese

1 cup Monterey Jack cheese, shredded

12 (5 to 6-inch) flour tortillas

1/2 cup chopped cilantro, for garnish

3/4 cup sour cream, for garnish


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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Great enchilada sauce, made even better when smoked
The layers of flavor in this sauce makes it a hit! We tweaked it a bit first by smoking the sauce for 2 hrs, stirring it every 30 mins or so to get the smoke into the veggies and peppers. Then we cooked it as directed. We made a few other tweaks to the recipe by using 4 cups of shredded turkey (was brined and smoked for Thanksgiving), to which we added approx 3/4 cup of the cooked sauce for a bit more flavor and moisture, and we used 3 cups of the blended cheeses (vs 2). We also added 3 cloves of rough chopped garlic and 1/2 tsp of dried chipotle powder. Combined with the peppers in the recipe, it had a good kick on its' own. Once it was baked on and under the enchiladas it had so many layers of great flavors that it was fantastic! We used 10" corn tortillas and it made 8 of them, but it would probably have made 12 if using the smaller tortillas. We just prefer the larger size tortillas for enchiladas. My wife and I agreed that it was probably the best enchilada sauce we've ever tasted!
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