BBQ Pulled Pork Enchiladas

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Steps

• Step 1

  Place a large Dutch oven or similar ovenproof pot on the grill grate and preheat the Traeger to 375°F. This will take about 15 minutes.

  375 ˚F / 191 ˚C

• Step 2

  Trim off the top ¼ inch or so of the garlic bulb and place it on a sheet of foil. Drizzle a little olive oil over the cut cloves, season with a little salt and pepper, and enclose the garlic in the foil. Place the garlic on the grate next to the Dutch oven.

  Ingredients

  • 1  head of garlic

  •  olive oil

  •  Kosher salt and freshly ground black pepper

• Step 3

  Add the oil, chiles, onions, and tomatoes to the Dutch oven, stir to coat with the oil, and cook, stirring once about halfway through, until lightly toasted, about 20 minutes.

  00:20

  375 ˚F / 191 ˚C

  Ingredients

  • 2 Tablespoon avocado oil or other neutral oil

  • 3  ancho chiles, stemmed and seeded

  • 1  large white onion quartered

  • 2  plum tomatoes, quartered

• Step 4

  Add the chipotle peppers along with the adobo sauce, the brown sugar, cumin, canned tomatoes, and chicken broth. Return the pot to the grill, stir, and cook until everything is softened and cooked through, 45 to 60 minutes.

  00:45

  375 ˚F / 191 ˚C

  Ingredients

  • 1  7-oz can chipotle peppers in adobo

  • 2 Tablespoon brown sugar

  • 1 Teaspoon ground cumin

  • 1  28-oz can whole peeled tomatoes

  • 2 Cup low sodium chicken broth

• Step 5

  Remove the garlic and the sauce from the grill. Let the garlic cool slightly then squeeze the bulb over the sauce, getting as much of the roasted garlic as you can from the bulb. Use an immersion blender to blend the sauce in the pot or transfer the sauce to a blender or a food processor, and blend until smooth. Season to taste with salt.

  Ingredients

  •  kosher salt

• Step 6

  Assemble the enchiladas: Grease a 9 x 13-inch baking dish with nonstick spray. Pour 1/2 cup of the enchilada sauce into the bottom of the dish.

  Ingredients

  •  Cooking spray, for greasing

• Step 7

  In a large bowl, mix the pulled pork with 1 1/2 cups of the enchilada sauce, 1 cup of the Colby Jack cheese, and the green chiles, if using.

  Ingredients

  • 1 Pound leftover pulled pork, preferably without BBQ sauce (about 3 cups)

  • 3 Cup shredded Colby Jack cheese, divided

  • 1  4-oz can diced green chiles (optional)

• Step 8

  Fill a tortilla with about 2 tablespoons refried beans and about ½ cup of the pulled pork mixture, then roll it closed. Place the filled tortilla seam-side down in the prepared baking dish and repeat with the remaining tortillas and filling. Top with the remaining 2 cups enchilada sauce and remaining 2 cups of cheese. Reserve any remaining sauce for future use; it’ll keep, covered and refrigerated for a few days and can be frozen for up to 3 months.

  Ingredients

  • 10  flour tortillas

  • 1  15-oz can refried beans, warmed

• Step 9

  If necessary, preheat the grill back to 375°F. Transfer the baking dish to the grill grate. Close the lid and bake until the cheese is melted and bubbly, about 30 minutes. Garnish the enchiladas with scallion and cilantro, if you like, and serve with sour cream. Enjoy!

  00:30

  375 ˚F / 191 ˚C

  Ingredients

  •  Thinly sliced scallions

  •  Chopped fresh cilantro (optional)

  •  Sour cream or crema