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.
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When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 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 cotija and Monterey Jack cheeses. In a mixing bowl, add leftover shredded turkey and 1 cup of the cheese mixture, mixing well to combine.
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.
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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