By Danielle "Diva Q" Bennett
Diva Q transforms BBQ leftovers into cheesy, melt-in-your-mouth pulled pork enchiladas. Her spicy homemade sauce makes more than you need for one casserole. But you can freeze it, and when you’re craving enchiladas again, that part of the recipe will already be done. You can also portion it into smaller quantities and use it for drizzling over nachos or burritos.
Prep Time
Cook Time
Pellets
10
1 | head of garlic |
Olive oil | |
Kosher salt and freshly ground black pepper |
2 Tablespoon | avocado oil or other neutral oil |
3 | ancho chiles, stemmed and seeded |
1 | large white onion quartered |
2 | plum tomatoes, quartered |
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 |
Kosher salt |
Cooking spray, for greasing | |
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) |
10 | flour tortillas |
1 | 15-oz can refried beans, warmed |
Thinly sliced scallions | |
Chopped fresh cilantro (optional) | |
Sour cream or crema |
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
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.
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.
375 ˚F / 191 ˚C
00:20
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.
375 ˚F / 191 ˚C
00:45
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.
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.
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.
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.
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!
375 ˚F / 191 ˚C
00:30
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