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As David likes to say, these smoked beef brisket enchiladas are: “slap your grandmama good!” – no, not really, but they are pretty damn good.
Cooking a whole beef brisket for just two people results in a lot of leftover brisket. So, each time we have leftover brisket I try to think of new ways to use it. I’ve put it in mac and cheese, made a couple different sandwiches, one with bbq sauce the other with a beer horseradish cheese sauce. We have even put
Smoked beef brisket also makes the ultimate enchiladas! I think smoked beef brisket enchiladas may be my all time favorite way to use up leftover beef brisket. They are easy to make and so versatile!
HOW TO MAKE SMOKED BEEF BRISKET ENCHILADAS
The smoky beef brisket is chopped and combined with cheese wrapped in a warm tortilla blanket, smothered in an amazing homemade enchilada sauce with bold beautiful flavor. Before the enchiladas go into the oven, they are drenched with even more sauce and covered with a thick layer of cheese. The enchiladas are baked until all of the flavors have melded and the cheese is melted and gooey.
When serving smoked beef brisket enchiladas, keep the toppings simple with a dollop of sour cream. Then brighten them up with some freshly chopped cilantro, green onion and a spritz of fresh lime juice. For a little extra spice, toss a few fresh or pickled jalapeno slices on top for extra warmth.
LEFTOVER SMOKED BEEF BRISKET
Not enough leftover brisket? No problem!
If you don’t have enough leftover brisket you can still make this recipe. Just add black beans or use refried beans to make the filling go further. Using a 50/50 mixture will ensure you have enough brisket in every bite!
THE ENCHILADA SAUCE
As with everything else I post on this blog. I highly encourage you to eat cleanly with as few preservatives and additives as possible. I highly recommend you make the enchilada sauce for the brisket enchiladas from scratch using THIS RECIPE. However, feel free to use whatever enchilada sauce you like.
There are two methods for the homemade enchilada sauce recipe. You can choose to follow the recipe as is, using the dried chili puree. However, if you don’t have the time, chili powder can be used in place of the chili puree (See recipe notes). The enchilada sauce recipe with the puree takes a little longer but so incredibly worth it!
Both of these enchilada sauce recipes are delicious and they can be made ahead of time. This means you can make it on the weekend when you have more time and store it in the fridge for an extra special weeknight meal.
Reinvent leftover smoked beef brisket by taking your enchiladas to a whole new level! All you need is some brisket, enchilada sauce, tortillas, cheese and any toppings you desire.
Smoked beef brisket enchiladas and insanely delicious! Try them the next time you have leftover smoked beef brisket.
Smoked Beef Brisket Enchiladas
- sour cream
- fresh cilantro chopped
- lime wedges
- pickled jalapenos
- green onion chopped
- 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.
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