Steps

• Step 1

  When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes.

  375 ˚F / 191 ˚C

• Step 2

  Slice the top off of the head of garlic and wrap it in aluminum foil. Place the wrapped garlic, tomatoes on the vine, and onion halves directly on the grill grate. Cook for 10 to 15 minutes, or until the tomato skins have split and the onion and garlic have started to soften.

  00:10

  375 ˚F / 191 ˚C

  Ingredients

  • 1 Head garlic

  • 1 1/2 Pound tomatoes on the vine

  • 1 Large white onion, halved

• Step 3

  Remove the tomatoes from the vine and take the foil off of the garlic. Transfer the tomatoes and onions to the blender, then squeeze the softened garlic out of its skin into the blender. Add the chile powder, cumin, salt, and hot sauce to the blender. Hold the lid on at an angle to allow steam to escape. Blend until the sauce is smooth. If the sauce seems too thick, add a tablespoon of water at a time until desired consistency is reached.

  Ingredients

  • 2 Tablespoon chile powder

  • 2 Teaspoon cumin

  • To Taste hot sauce

• Step 4

  Spoon a thin layer of sauce on the bottom of a 9x13 inch baking dish. Mix 1/4 cup of enchilada sauce with the pulled pork in a large bowl. Toss gently with a spoon to combine.

  Ingredients

  • 3 Cup pulled pork

• Step 5

  Fill each tortilla with approximately 1/3 cup of the pulled pork mixture and a few tablespoons of cheese. Roll the tortilla and place seam-side down in the baking dish. Repeat with the remaining tortillas and pork until the pan is full.

  Ingredients

  • 6 Whole flour tortillas

  • 1 Cup shredded cheddar cheese, divided

  • 1 Cup Monterey Jack cheese, shredded

• Step 6

  Cover with remaining enchilada sauce and shredded cheese. Place the pan directly on the grill grate and bake until the sauce is bubbly and the cheese is completely melted, approximately 25 minutes. Enjoy!

  00:25

  375 ˚F / 191 ˚C