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Baked Turkey Enchiladas

Traeger Kitchen


Baked Turkey Enchiladas

Prep Time

30 Minutes

Cook Time

1 Hours

Effort
Level of Effort Icon

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Pellets

Cherry

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.

Ingredients

How many people are you serving?

6

    Steps

    • 1

      When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
      Grill Icon
      Grill350˚
    • 2

      In a dutch oven, combine the canned tomatoes, carrots, celery, onions, chiles, salt, pepper, cumin, and oregano; stir to combine.
    • 3

      Place directly on the grill grate and cook for 30 minutes or until chiles have softened and vegetables are cooked through.
      Grill Icon
      Grill350˚
    • 4

      Remove from grill and transfer contents to a blender. Puree 30 seconds to 1 minute until smooth.
    • 5

      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.
    • 6

      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.
    • 7

      Spoon remaining sauce over the top of enchiladas and sprinkle with the remaining 1 cup of cheese mixture.
    • 8

      Place enchiladas in the grill and bake until heated through, about 30 to 40 minutes or until bubbling.
      Grill Icon
      Grill350˚
    • 9

      Garnish with additional sour cream and fresh cilantro. Serve immediately. Enjoy!

    Cooking Notes

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