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Brisket Enchiladas

Brisket Enchiladas are stuffed with smoked brisket and cheese, a quick homemade enchilada sauce topped with a thick layer of melty cheese. An epic Tex-Mex dinner that will satisfy a hungry crowd.

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Leftover brisket is my favorite for making easy dinners like Brisket Tacos, Brisket Mac and Cheese and Brisket Grilled Cheese Sandwiches.

Brisket Enchiladas on a plate, bite on a fork.

Smoked Brisket is on the menu quite often at our house. It’s the best for feeding a crowd or to meal prep for a busy week. If you aren’t into grilling and smoking, you can pick up some smoked brisket from your favorite bbq restaurant for these enchiladas.

The homemade enchilada sauce has quite a few ingredients but it’s super quick to make and doesn’t have that tinny taste that you get from canned sauce.

Ingredients Brisket Enchiladas.

Ingredients Needed

  • Smoked Brisket
  • Olive Oil
  • All Purpose Flour
  • Chili Powder
  • Onion Powder
  • Granulated Garlic
  • Ground Cumin
  • Kosher Salt
  • Dried Oregano
  • Chicken Broth
  • Tomato Sauce
  • Heavy Whipping Cream
  • Cheese – Colby Jack, Cheddar or Monterey Jack
  • Tortillas – We used fajita size flour tortillas, corn tortillas are the traditional choice and work well too. Use your preference.

Garnishes for Enchiladas

Overhead of enchiladas, board of garnishes.

Step By Step Directions

  • Chop the smoked brisket.

Collage making enchilada sauce.

  • Make the enchilada sauce. In a saucepan add the olive oil and flour.
  • Whisk together and cook over medium heat for about 2 minutes.
  • In a bowl, combine chili powder, onion powder, garlic, cumin, salt and oregano.
  • Add to the roux, whisking together.
  • Next, add the chicken broth and tomato sauce.
  • Whisk and continue to cook for a few minutes until sauce is warmed and slightly thickened.
  • Stir in heavy whipping cream and remove from heat.

Collage making brisket enchiladas with cheese collage.

  • Cover the bottom of a baking pan with a bit of enchilada sauce.
  • Dip tortillas into enchilada sauce and place on a rimmed plate or pie plate.
  • Top with chopped brisket and shredded cheese.
  • Roll up and place seam side down into the baking dish.
  • Fill the dish and spoon sauce over the top of the enchiladas.
  • Top with remaining cheese.
  • Cover with foil and bake for 25 minutes.
  • Carefully, remove the foil and bake another 10- 15 minutes or until sauce is bubbly and cheese is melted.

Casserole dish with brisket enchiladas.

  • Remove from oven and allow to rest 10 minutes before serving.

Plate of enchiladas with guacamole, tomatoes, sour cream.

  • Serve enchiladas with your favorite garnishes.

Notes and Variations

Yield: 12 Enchiladas

Double this recipe as needed.

Storage: You may have a bit of enchilada sauce leftover. Store it in an airtight container in the refrigerator up to 4 days or freeze up to 3 months. It’s great to add to taco soup, smothered burritos or mix with ground beef tacos for a boost in flavor.

Store leftover enchiladas covered in the refrigerator up to 3 days. Reheat covered with foil in a 350° oven for 15- 20 minutes or until heated through.

Substitutions: Canned enchilada sauce can be used. You’ll need a large can or a couple of small cans.

If you don’t have brisket, any shredded beef will work.

Serve them up with a side of Cilantro Lime Rice and Mexican Street Corn for an epic Mexican inspired meal.

Casserole dish with enchiladas, board of tomatoes, cilantro.

More Delicious Tex Mex Recipes to Try

Creamy Chicken Enchiladas are one of my all time most requested recipes. They are rich and creamy and full of delicious flavor.

Smoked Pork Carnitas are always a hit and easy to feed a crowd. Made with pulled pork cooked until crispy in a tasty sauce.

Steak Fajitas made on the grill make an epic dinner that will rival your favorite Mexican restaurant.

Overhead view of plate of enchiladas, bowl of guacamole.

Brisket Enchiladas are a great Tex Mex dinner that is simple to make and delicious enough to serve for company or special occasions. Smoked brisket with loads of cheese and homemade enchilada sauce is sure to be a favorite.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Yield: 12 Enchiladas

Brisket Enchiladas

2 brisket enchiladas on a plate with tomatoes, sour cream.

Brisket Enchiladas are stuffed with smoked brisket and cheese, a quick homemade enchilada sauce topped with a thick layer of melty cheese. An epic Tex-Mex dinner that will satisfy a hungry crowd.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 1 pound smoked brisket, chopped
  • 3 tablespoons olive oil
  • 3 tablespoons all purpose flour
  • 5 tablespoons chili powder
  • 1 tablespoon onion powder
  • 1 1/2 teaspoons granulated garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 3/4 teaspoons kosher salt
  • 3 1/2 cups chicken broth
  • 3 tablespoons tomato sauce
  • 1/3 cup heavy whipping cream
  • 16 ounces shredded cheese (colby-jack, cheddar or Monterey jack)
  • 12 tortillas (fajita size flour or corn)

Optional Garnishes

Instructions

  1. Preheat oven to 375°.
  2. In a saucepan add the olive oil and flour. 
  3. Whisk together and cook over medium heat for about 2 minutes.
  4. In a bowl, combine chili powder, onion powder, garlic, cumin, salt and oregano.
  5. Add to the roux, whisking together. 
  6. Next, add the chicken broth and tomato sauce. 
  7. Whisk and continue to cook for a few minutes until sauce is warmed and slightly thickened.
  8. Stir in heavy whipping cream and remove from heat. 
  9. Cover the bottom of a baking pan with a bit of enchilada sauce. 
  10. Dip tortillas into enchilada sauce and place on a rimmed plate or pie plate.
  11. Top with chopped brisket and shredded cheese. 
  12. Roll up and place seam side down into the baking dish. 
  13. Fill the dish and spoon additional sauce over the top of the enchiladas.
  14. Top with remaining cheese. 
  15. Cover with foil and bake for 25 minutes.
  16. Carefully, remove the foil and bake another 10- 15 minutes or until sauce is bubbly and cheese is melted. 
  17. Remove from oven and allow to rest 10 minutes before serving. 
  18. Serve enchiladas with desired toppings.

Notes

Double this recipe as needed.

Storage: Extra enchilada sauce can be stored in an airtight container in the refrigerator up to 4 days or freeze up to 3 months. Add to taco soup, smothered burritos or mix with ground beef tacos for a boost in flavor. 

Store leftover enchiladas covered in the refrigerator up to 3 days.

Reheat enchiladas covered with foil in a 350° oven for 15- 20 minutes or until heated through.

Substitutions: Canned enchilada sauce can be used. You'll need a large can or a couple of small cans. Any shredded beef will work in place of the brisket. 

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 1015Total Fat: 60gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 174mgSodium: 2030mgCarbohydrates: 68gFiber: 7gSugar: 3gProtein: 51g

Nutritional calculations are estimated and may not be accurate.

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10 Comments

      1. Hi Keri,
        There is no butter, that was supposed to be olive oil and flour mixture. I have updated that and the amounts of cumin and oregano. Thanks for letting me know those things were missing! I hope you get a chance to try these enchiladas.

        ~ Milisa

        1. I made it with 1 Tbsp cumin and sprinkled in the oregano. I just checked and I only see the oregano added. For the chili powder I used 3 Tbsp store chili, 1 Tbsp ancho chili powder, and 1 tbsp adobo sauce from a can of chipotle chilis I had. I also added 1 Tbsp of cornstarch because I was afraid it wasn’t thick enough. My family loved this recipe! It is amazing!! Thank you so much for adding the oregano. I will definitely be putting that much in next time! I have saved this recipe and look forward to when my hubby smokes some more brisket for making this!

          1. Hi Keri,
            So weird that the whole update didn’t show up for you. I am so glad y’all enjoyed the recipe. Thanks so much for letting me know how it turned out.

            ~ Milisa

  1. I made this tonight. I didn’t have any heavy whipping cream so I left it out of the enchilada sauce. This was amazing. My husband and I both loved it!

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