Steps

• 1

  When ready to cook, set the Traeger temperature to 350°F and place a cast iron skillet directly on the grill grates. Preheat with the lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• 2

  When the cast iron is hot, place the chiles de árbol, onions, and Roma tomatoes in the pan. Close the lid and cook until vegetables are golden and chiles are fragrant. Remove the pan from the grill and leave the grill on.

• 3

  Transfer the chiles to a large heatproof bowl. Pour the boiling chicken broth over the chiles, then cover the bowl with plastic wrap and let sit until the chiles are softened, about 20 minutes. Strain the liquid and reserve.

• 4

  Remove the stems from the soaked chiles, then add to a food processor along with the Roma tomatoes, onions, canned tomatoes, roasted garlic, chipotles in adobo, brown sugar, and cumin. Pulse until smooth.

• 5

  Transfer the chile sauce and reserved chile soaking liquid to a medium saucepan and place on the grill grates. Bring the sauce to a simmer.

  350 ˚F / 177 ˚C

• 6

  In a small bowl, whisk together the cornstarch and water until smooth. While whisking, slowly stream the slurry into the enchilada sauce. Continue simmering until the sauce has thickened, 5-10 minutes more. Remove the sauce from the grill and leave the grill on.

  350 ˚F / 177 ˚C

  00:10

• 7

  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.

• 8

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

• 9

  Lay a tortilla flat on a cutting board and fill with 4-5 ounces of the pork mixture and 2 tablespoons refried beans, then roll 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 enchilada sauce and remaining 2 cups of cheese.

• 10

  Transfer the baking dish to the grill grates. Close the lid and bake until the cheese is melted and bubbly, about 20 minutes. Garnish the enchiladas with green onions and cilantro, then serve with sour cream alongside. Enjoy!