Brisket Enchiladas

4.95 from 56 votes

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 Time15

Cook Time40

Total Time55

Course: Beef

Keyword: beef brisket enchiladas, beef enchiladas, smoked brisket enchiladas, Tex Mex Enchilada casserole

Servings: Enchiladas

Calories: 1015kcal

Author: Milisa

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

Guacamole
Salsa
Sour Cream
Cilantro
Diced Tomatoes

Instructions

Preheat oven to 375°.
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.
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 additional 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.
Remove from oven and allow to rest 10 minutes before serving.
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.

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