Smoked Brisket Enchiladas


1 pound smoked beef brisket chopped

6 flour tortillas

2 ½ cups enchilada sauce divided

2 cups cheese shredded (divided) – any Mexican blend and/or Queso Fresco

Topping Suggestions:

sour cream

fresh cilantro chopped

lime wedges

pickled jalapenos

green onion chopped


Step 1:

Preheat oven to 375 degrees F.

Step 2:

Ladle 1 cup of the enchilada sauce into a deep 9×12 baking pan or dish, and set aside.

Step 3:

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)

Step 4:

Warm the tortillas, per package instructions or warm over a gas burner.

Step 5:

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 have enchilada sauce.

Place the coated tortilla onto another clean plate or work surface.

Step 6:

Divide the brisket and 1 cup of the cheese into six equal portions.

Add one portion of each to each sauce-coated tortilla.

Step 7:

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.

Step 8:

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.

Step 9:

Cover the pan with aluminum foil and place the enchiladas inside the preheated oven.

Bake for 20 to 30 minutes or until the cheese is melted and everything is warmed through.

Optional: Remove the foil turn on the broiler for about 3 minutes to brown the cheese.
Serve warm garnished with your toppings of choice.

Nutrition Information:

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

Frequently Asked Questions:

Can I use store-bought enchilada sauce for this recipe, or is homemade sauce preferred?

You can use either store-bought or homemade enchilada sauce for this recipe, depending on your preference and availability.

Homemade sauce allows for customization of flavors, while store-bought sauce offers convenience.

What is the best way to warm the tortillas for assembling the enchiladas?

You can warm the tortillas according to the package instructions, or you can warm them over a gas burner for a few seconds on each side until they become pliable.

Warming the tortillas makes them easier to roll without tearing.

Can I prepare these enchiladas in advance and bake them later?

Yes, you can assemble the enchiladas ahead of time and refrigerate them, covered, until you’re ready to bake.

Simply remove them from the refrigerator and bake as directed, adding a few extra minutes to the baking time if needed.

What are some recommended toppings to serve with these smoked brisket enchiladas?

Popular toppings include sour cream, chopped fresh cilantro, lime wedges, pickled jalapenos, and chopped green onions.

These toppings add freshness, tanginess, and a bit of heat to complement the flavors of the enchiladas.

Can I substitute the smoked beef brisket with another type of meat?

While smoked beef brisket adds a unique flavor to these enchiladas, you can substitute it with other cooked meats such as shredded chicken or pork.

Adjust the cooking time accordingly if using different types of meat to ensure they are heated through.

Can I use corn tortillas instead of flour tortillas for this recipe?

Yes, you can use corn tortillas if you prefer.

However, corn tortillas tend to be more delicate than flour tortillas, so you may need to warm them slightly before rolling to prevent them from breaking.

What type of cheese works best for these enchiladas?

Any Mexican blend or Queso Fresco cheese works well for these enchiladas.

You can also use a combination of shredded cheddar, Monterey Jack, or any other melting cheese of your choice.

How do I prevent the enchiladas from getting soggy?

To prevent soggy enchiladas, make sure to warm the tortillas properly and drain any excess liquid from the filling ingredients, such as the chopped brisket.

Additionally, avoid over-saturating the tortillas with too much enchilada sauce.

Can I freeze these enchiladas for later?

Yes, you can freeze these enchiladas before baking.

Assemble them as instructed but skip the baking step. Instead, wrap the pan tightly with plastic wrap and aluminum foil before freezing.

When ready to eat, thaw overnight in the refrigerator and bake as directed.

Are there any alternative toppings I can use?

Absolutely! Other toppings you can try include sliced avocado, diced tomatoes, sliced black olives, or a dollop of guacamole or salsa.

What’s the best way to reheat leftover enchiladas?

Reheat leftover enchiladas in the microwave for a quick meal, or in the oven at 350 degrees Fahrenheit until heated through.

Cover with foil to prevent the cheese from drying out.

Can I make these enchiladas spicy?

Yes, you can add heat to the enchiladas by incorporating diced green chilies, chopped jalapenos, or a sprinkle of cayenne pepper into the filling or enchilada sauce.

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