These easy-to-make Southwestern enchiladas will spark up any Cinco De Mayo fiesta. Be sure to keep a few cold beverages on deck to soothe those taste buds because the roasted red sauce is hot, hot, hot.
Pulled Pork Enchiladas with Smoke Roasted Red Sauce
- 1 Head Garlic
- 1 1/2 Pound Tomatoes On The Vine
- 1 Large White Onion, Halved
- 2 Tablespoon Chile Powder
- 2 Teaspoon Cumin Hot Sauce
- 3 Cup Pulled Pork
- 6 Whole Flour Tortillas
- 1 Cup Shredded Cheddar Cheese, Divided
- 1 Cup Shredded Monterey Jack Cheese, Divided
When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes. 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.
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.
Spoon a thin layer of sauce on the bottom of a 9×13 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. 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. 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. Finally, enjoy your Pulled Pork Enchiladas!
This post was originally published on Traeger.com.