recipeContent.stepsLabel

• Step 1

  When ready to cook, start your Traeger and set the temperature to 375F and pre-heat, lid closed (10-15 minutes).

  375 ˚F / 191 ˚C

• Step 2

  Stir together leftover brisket and enchilada sauce in a medium bowl, set aside.

  recipeContent.ingredientsLabel

  • 3 Cup leftover beef brisket

  • 15 Ounce Enchilada Sauce

• Step 3

  Whisk together the cornmeal, flour, salt, baking powder, and sugar. Stir in the oil until it is crumbly, then add the milk, egg, and chiles, stirring until combined.

  recipeContent.ingredientsLabel

  • 1 1/2 Cup all-purpose flour

  • 1/2 Cup Cornmeal

  • 3 Tablespoon sugar

  • 1 Teaspoon baking powder

  • 1/4 Teaspoon salt

  • 2 Tablespoon vegetable oil

  • 4 Ounce green chiles

  • 1/4 Cup milk

  • 1  eggs

• Step 4

  Press the Massa crust mixture into a greased, cast iron skillet or pie plate.

• Step 5

  Bake at 375F for 25 minutes, or until golden brown.

  00:25

  375 ˚F / 191 ˚C

• Step 6

  Reduce temperature on Traeger to 350F. Poke holes in the crust and add the enchilada filling.

  350 ˚F / 177 ˚C

• Step 7

  Sprinkle with the cheese and bake 20 minutes, or until heated through and cheese is melted and bubbly. Garnish with cilantro, serve, and enjoy!

  00:20

  350 ˚F / 177 ˚C

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  • 1 Cup shredded mozzarella cheese

  • 1 Tablespoon cilantro, finely chopped