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

Leftover brisket? Make this recipe for smoked beef brisket enchiladas! Smoky brisket wrapped in tortillas smothered in enchilada sauce and gooey cheese.
Course Main Course
Cuisine American, BBQ, Mexican, Tex/Mex
Keyword beef brisket, Enchiladas, smoked
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 399kcal
Author David & Debbie Spivey


Topping Suggestions:


  • 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.


The Enchilada Sauce: I highly recommend you make the enchilada sauce for the brisket enchiladas from scratch using THIS RECIPE. There are two methods for this 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.
However, feel free to use whatever enchilada sauce you like.
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 Toppings: Keep the toppings simple to really enjoy the flavors of the brisket and enchilada sauce.
Calories are calculated without toppings. For more information about nutrition please visit our Policies & Disclaimers Page.


Calories: 399kcal | Carbohydrates: 24g | Protein: 29g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 86mg | Sodium: 1366mg | Potassium: 332mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1045IU | Vitamin C: 2mg | Calcium: 307mg | Iron: 3.3mg
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