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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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