Brisket Enchiladas Recipes

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.