Step

• 1

  For the enchilada sauce: When ready to cook, set Traeger temperature to 350°F and place a cast iron pan directly on the grill grate. Preheat, lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• 2

  When the cast iron is hot, place chile de árbol, onions and tomatoes in the pan and cook until vegetables are golden and chiles are fragrant.

• 3

  Remove chiles from the pan and place in a large bowl with boiling chicken broth. Cover with plastic wrap and set aside until they are softened. Strain the liquid and reserve. Remove the stems and place chiles, tomatoes, onions, roasted garlic, diced tomatoes, brown sugar, cumin, and chipotles in a food processor and pulse until smooth.

• 4

  Transfer chile sauce and reserved chicken stock to a medium sauce pot and place back on the grill. Bring the sauce to a simmer. Combine cornstarch with 2 tablespoons water and while whisking, slowly stream the slurry into the sauce. Simmer an additional 5 to 10 minutes until thickened.

  350 ˚F / 177 ˚C

  00:05

• 5

  For the enchiladas: When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• 6

  In a large bowl, mix pork with 1-1/2 cups enchilada sauce, 2 cups of cheese and chopped green chiles.

• 7

  Spray 9x13 pan with nonstick spray. Lay a tortilla flat on a cutting board and fill with 4 to 5 ounce pork mixture and 2 tablespoons refried beans then roll closed. Pour 1/2 cup enchilada sauce on the bottom of the pan. Place filled tortilla seam side down in the pan. Repeat with remaining tortillas. Top with remaining enchilada sauce, remaining cheese, onions and cilantro.

• 8

  Transfer to the grill and bake for 20 minutes until the cheese is melted and bubbly. Serve with sour cream.

  350 ˚F / 177 ˚C

  00:20