Step

• 1

  When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

• 2

  Rub olive oil over chicken and season with salt and pepper.

• 3

  Place chicken directly on grill grate and cook for 1 hour or until chicken reaches an internal temperature of 165℉.

  350 ˚F / 177 ˚C

  165 ˚F / 74 ˚C

• 4

  Remove from grill and let rest for 10 minutes.

• 5

  Shred the chicken from the bone with a fork and set aside.

• 6

  In large skillet, heat oil over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally.

• 7

  Add green chiles, and season with salt and pepper. Saute for 6-8 minutes, stirring occasionally. Remove from heat and combine shredded chicken to mixture.

• 8

  To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beans, chicken mixture, and cheese. Lay out a tortilla and spread two tablespoons of sauce over the surface of the tortilla. Add beans in a line down the middle of the tortilla, then add a spoonful of the chicken mixture and sprinkle with 1/3 cup cheese.

• 9

  Roll up tortilla and place in a greased 9” x 13” baking dish. Repeat with remaining ingredients.

• 10

  Spread the remaining enchilada sauce on top of the tortillas, and sprinkle on remaining shredded cheese.

• 11

  Place baking dish directly on grill still at 350℉, close lid and cook uncovered for 20 minutes.

  350 ˚F / 177 ˚C

  00:20

• 12

  Remove from oven and serve immediately. Garnish with sour cream and chopped fresh cilantro. Enjoy!