Cheesy Brisket Enchiladas Recipes

SMOKED BEEF BRISKET ENCHILADAS

Smoked Beef Brisket Enchiladas image

Leftover brisket? Make this recipe for smoked beef brisket enchiladas! Smoky brisket wrapped in tortillas smothered in enchilada sauce and gooey cheese.

Provided by David & Debbie Spivey

Time 45m

Number Of Ingredients 9

Ingredients

1 pound smoked beef brisket (chopped)
6 flour tortillas
2 ½ cups enchilada sauce (divided)
2 cups cheese (shredded (divided) - any Mexican blend and/or Queso Fresco)
sour cream
fresh cilantro (chopped)
lime wedges
pickled jalapenos
green onion (chopped)

Steps:

Preheat oven to 375 degrees F.
Ladle 1 cup of the enchilada sauce into a deep 9×12 baking pan or dish, and set aside.
In a plate large enough for the tortilla to lay flat; ladle about ½ cup of the enchilada sauce to cover the bottom of the plate. (Use more if needed)
Warm the tortillas, per package instructions or warm over a gas burner.
Place a prepared tortilla on the plate into the enchilada sauce and press down to coat. Flip and coat the other side; both sides should be coated with enchilada sauce. Place the coated tortilla onto another clean plate or work surface.
Divide the brisket and 1 cup of the cheese into six equal portions. Add one portion of each to each sauce-coated tortilla.
Roll up the tortilla and place the enchilada seam-side down into the enchilada sauce inside the baking dish or pan. Repeat until you have made all 6 enchiladas.
Pour the remaining cup of enchilada sauce over the enchiladas. Smooth over the sauce with a spatula spoon making sure to coat each enchilada completely and top with the remaining cup of cheese.
Place the pan of enchiladas inside the preheated oven. Bake for 20 to 30 minutes, or until the cheese is melted and everything is warmed through.
Serve warm garnished with your toppings of choice.

Nutrition Facts : Calories 399 kcal, Carbohydrate 24 g, Protein 29 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 86 mg, Sodium 1366 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

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