Brisket Enchiladas Recipe 435 Recipes

SMOKED BEEF BRISKET ENCHILADAS

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.

BRISKET ENCHILADAS

Steps:

• Generously coat the brisket with salt and pepper. I like to quickly sear the brisket before I add it to the slow cooker, this adds extra flavor. You could opt to skip this step and just put the brisket, garlic, and onions in the slow cooker immediately. Heat the olive oil in a large skillet over high heat. Once the oil is hot, add the brisket and brown both sides. This will take about 4 minutes per side. Place the brisket in the slow cooker. Next, I like to quickly saute the onions and garlic in the pan drippings. This is another way to add some extra flavor. Add the garlic and onion to the pan drippings, season with salt and pepper, and saute over medium heat for 5 minutes, until the onions are soft. Pour this mixture over the brisket. Pour the beef broth and 1 cup of the red chile sauce over the brisket. You want the brisket to be just submerged in the liquid. Add more beef broth if necessary. Place the lid on the slow cooker and cook on low for 6 hours. After 6 hours, remove the brisket from the slow cooker. You can opt to store it in the fridge for later or to prepare the enchiladas right away. Pour all of the sauce and onions into a container. Let the fat come to the top off the sauce and then skim it off the top and discard it. Slice the brisket against the grain into thin slices and then shred them. Use a slotted spoon to remove the onions from the sauce and add them to the shredded meat. Then add enough of the sauce back to the meat so that it is slathered in the sauce but not soupy. Next, you want to assemble the enchiladas. Mix the pinto beans and refried beans together. Gather a large casserole dish (or two dishes), the brisket, the tortillas, the beans, the cheese, and the chile sauces. If you are using corn tortillas, there is a trick: you want to warm them so that they are pliable. You can heat them over a gas burner or in the microwave. Pour just enough chile sauce in the bottom of the dish to lightly coat the bottom (you can use either the red or the green sauce). One by one, roll up the tortillas with about 1/2 cup of the brisket and about 1/4 cup of the beans. Roll the tortillas and place them in the casserole dish with the seam facing down. Once all of the enchiladas are rolled, spread the red chile sauce over half of the enchiladas, and the green sauce over the other half. Do this so that each enchilada is topped with half red sauce and half green sauce. Sprinkle the cheese over the top. Bake the enchiladas for 45 minutes at 350 degrees. Keep them covered for the first 30 minutes, then remove the lid or foil so that the cheese will lightly brown. Garnish with fresh cherry tomatoes and green onion and serve with sour cream on the side.

BRISKET ENCHILADAS

Steps:

• Grease a 7x11 glass pan. I find this an odd size but it's perfect for a family of 3. In each tortilla (these are the smaller soft taco size), add the chopped brisket to your liking. Roll them up and place them side by side. I was able to get 8 in this dish.
• Take your brisket drippings and spoon over the rolled up tortillas. This is where all your spices are from the original cook. If you don't have the drippings, consider adding some spices in your chili. Coat each one liberally.
• Pour the canned chili over the enchiladas. Add the cheese, then the onions. On a pellet grill, cook at 250* for about 45 minutes until bubbly and cheese is melted. If using your oven, cook at 350* for about 30 minutes.
• Add salsa and sour cream if desired. Serve with rice and beans (try Bush's Refried Beans. They are really good!!)

BRISKET ENCHILADAS RECIPE - (4.3/5)

Steps:

• Spray a medium saucepan with cooking spray and sauté garlic. Add chipotle chiles, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use. Preheat oven to 400 degrees F. Heat vegetable oil in a medium skillet over medium-high heat. Saute onions and garlic on low until soft, about 2 minutes. Add brisket, salt, cilantro, cumin, oregano, chili powder, tomato sauce, and broth and cook 4 to 5 minutes. Remove from heat. Spray a 13x9-inch glass baking dish with non-stick spray. Heat each tortilla in microwave approximately 8 seconds. Put 1/4-1/3 cup brisket mixture into each tortilla and roll it. Place in baking dish seam side down. Top with sauce and cheese. Cover with aluminum foil and bake in oven for 20 minutes. Remove foil and bake an additional 5 minutes. Top with sour cream or scallions if you wish.