Baked Turkey Enchiladas

Traeger Kitchen


Baked Turkey Enchiladas

Prep Time

30 Minutes

Cook Time

1 Hours

Effort

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

Units of Measurement:

main
  • 2 28 oz Can Chopped Tomatoes with juices

  • 4 Carrot, peeled and diced

  • 3 Stalk Celery, Chopped

  • 2 white onion, chopped

  • 5 chile de árbol

  • 1/2 Tablespoon kosher salt

  • 1 Teaspoon black pepper

  • 5 Dried New Mexico Chile Pods

  • 1 Tablespoon cumin

  • 1/2 Tablespoon dried oregano

  • 1 Cup Cotija cheese

  • 1 Cup Monterey Jack cheese, grated

  • 3 Cup leftover turkey

  • 12 Flour Tortilla, 6"

  • 3/4 Cup sour cream

  • 1/2 Cup cilantro, chopped

Steps

  • 1

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

    In a dutch oven, combine the canned tomatoes, carrots, celery, onions, chiles, salt, pepper, cumin, and oregano; stir to combine.
    Ingredients
    • 2 28 oz Can Chopped Tomatoes with juices

    • 4 Carrot, peeled and diced

    • 3 Stalk Celery, Chopped

    • 2 white onion, chopped

    • 5 chile de árbol

    • 1/2 Tablespoon kosher salt

    • 1 Teaspoon black pepper

    • 5 Dried New Mexico Chile Pods

    • 1 Tablespoon cumin

    • 1/2 Tablespoon dried oregano

  • 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 ˚F
  • 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.
    Ingredients
    • 1 Cup Cotija cheese

    • 1 Cup Monterey Jack cheese, grated

    • 3 Cup leftover turkey

  • 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.
    Ingredients
    • 12 Flour Tortilla, 6"

  • 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 ˚F
  • 9

    Garnish with additional sour cream and fresh cilantro. Serve immediately. Enjoy!
    Ingredients
    • 3/4 Cup sour cream

    • 1/2 Cup cilantro, chopped

Cooking Notes

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