If you've been around this blog for any length of time, you already know that barbecue isn't just a hobby in our house — it's a lifestyle. And if you're anything like us, a weekend smoke session means firing up a big, beautiful brisket. We're talking an 18 to 20 pound packer brisket, carefully seasoned, slowly smoked, and absolutely worth every hour of the wait.
But here's the thing about cooking a perfect brisket that size: you are almost always going to have leftovers. Glorious, smoky, juicy leftover brisket just sitting in your fridge or freezer, and you need a plan to turn it into dinner.
That's exactly where this brisket enchiladas recipe comes in. This is one of my all-time favorite ways to use up leftover brisket and I even have instructions for batching and freezing them for a rainy day, or a meal train for a family in need.
If you love this recipe, make sure to check out my other leftover brisket recipes right here- Brisket Beans (made with the brisket trimmings), Homemade Tallow, Brisket Queso, Texas Twinkies, Brisket Deviled Eggs, Brisket Sandwich Recipe.
We are big believers that a great barbecue hobby means never letting good brisket go to waste!
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Why You'll Love These Beef Brisket Enchiladas
These aren't your average beef enchiladas. The secret is starting with cooked brisket that brings a depth of flavor that plain ground beef simply can't compete with. The smoky brisket filling paired with a from-scratch homemade enchilada sauce made with real green chiles, sour cream, and Monterey Jack cheese creates something the whole family will love — and it comes together faster than you'd think!
Here's why this recipe is a keeper: it's the perfect use for leftover brisket, the sauce is homemade and incredibly easy, it's freezer-friendly, and it's totally customizable with corn tortillas or flour tortillas, and Corn and Black Bean Salad or Refried Beans as a side.
Ingredients
- Reserved leftover brisket (approximately 2–3 cups, shredded )
- 12 corn tortillas (or more if you're batching)
For the homemade green chile enchilada sauce you'll need :
- butter and flour to make a roux
- 2 garlic cloves
- beef broth
- roasted chopped green chiles (from a can or jar is fine)
- sour cream
- and shredded Monterey Jack cheese
- You'll also need a 9x13 casserole dish, a small saucepan, and aluminum foil.
See recipe card for quantities.
How to Make the Homemade Enchilada Sauce
This green chile sauce is the heart of the whole recipe and it is so much better than anything that comes out of a can. Don't skip making it from scratch — it takes less than 10 minutes and makes all the difference.
- Step 1: In a small saucepan over medium heat, melt the butter, add the flour and stir to combine, making a roux. Continue to stir and cook until the mixture becomes bubbly and just barely golden.
- Step 2: Add the minced garlic and stir for about 30 seconds until fragrant. Gradually whisk in the beef broth a little at a time, making sure each addition is fully incorporated before adding more.
- Step 3: Bring the mixture to a simmer over medium-high heat, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
- Step 4: Remove from heat and stir in the green chiles, sour cream and half of the shredded Monterey Jack cheese. Stir until the cheese is fully melted and the sauce is smooth and creamy.
How to Make Brisket Enchiladas
Assembling the enchiladas is fun to do with a partner or a really good podcast.
- Step 1: Warm corn tortillas one at a time in an oiled skillet over medium-heat for about 20 seconds per side. Warm tortillas are pliable and won't crack when you roll them. Reserve.
- Step 2: Spoon 2 tablespoons of the brisket mixture down the center of each tortilla. Roll each tortilla tightly and place seam-side down in your sauced casserole dish. Repeat until the dish is full.
- Step 3: Pour the homemade enchilada sauce evenly over the enchiladas, making sure the remaining sauce covers everything well. Sprinkle the remaining Monterey Jack cheese generously over the top.
- Step 4: Bake at 400°F for 20 minutes, until the sauce is bubbling and the melty cheese is golden. Top with your favorite garnish and serve.
Tips & Tricks
To freeze for later: Double wrap the dish tightly in aluminum foil and place in the freezer for up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake as directed above. This is a great way to get ahead on weeknight dinners after a big weekend!
Tips for the Best Brisket Enchiladas
- Start with seasoning your brisket. Pick through and remove any large pieces of fat. Warm it gently in a skillet with a splash of beef broth to bring the moisture back before filling your tortillas. Season with lime and Sazon, a mexican seasoning salt.
- Don't skip warming the tortillas. Cold corn tortillas will crack and fall apart when you try to roll them. A quick warm-up in an oiled skillet makes them perfectly pliable and adds a little flavor too.
- Make it your own. This recipe is incredibly flexible. Swap corn tortillas for flour tortillas or stir a little chili powder or tomato paste into the brisket mixture for a red sauce variation. Mexican cuisine is all about layering flavors — don't be afraid to experiment.
- Freeze a batch. If you're already making one pan, make two. Double wrap them in aluminum foil and freeze for up to 3 months. Future you will be very grateful on a busy Tuesday night.
Frequently Asked Questions
Can I use flour tortillas instead of corn tortillas? Yes. Flour tortillas are denser and more of a smothered burrito situation, but it does work. Corn tortillas are more traditional in Mexican cuisine and hold up beautifully to the green chile sauce, but both work wonderfully.
What can I add to the brisket mixture? So many things! Cheese, green onions, green chile, or a little chili powder all make great additions. A spoonful of tomato paste stirred into the meat mixture adds a nice depth of flavor as well.
Can I make these ahead of time? Yes — assemble the enchiladas, pour over the remaining sauce, top with cheese, and double wrap in aluminum foil. Refrigerate for up to 24 hours before baking, or freeze for up to 3 months.
Can I use a red enchilada sauce instead? Definitely. If you prefer a red enchilada sauce, a homemade red sauce with tomato paste, chili powder, and beef broth is a delicious alternative. Both versions are incredible with smoky brisket.
What cheese works best? Monterey Jack (or Pepper Jack) is our favorite cheese for this recipe because it melts beautifully and has a mild, creamy flavor that complements the green chile sauce perfectly.
What do I do if I don't have leftover brisket? You can use any cooked shredded beef brisket — whether it's smoked, oven-braised, or slow cooker brisket.
Freezer Instructions
To batch prep and freeze:
- Assemble enchiladas in the baking dish
- Pour sauce over top and add cheese
- Wrap tightly twice with foil or plastic wrap and then foil
Freeze for up to 3 months.
To Cook Frozen Enchiladas
To bake from frozen, thaw overnight in the refrigerator, and bake the following evening as directed.
If you want to try baking from a frozen state a good estimate would be covered with foil at 375° for 1 hour 20 minutes. Remove foil and continue baking until bubbly (could be ab additional 15 or so minutes).
*We have not tested this method, but as a former private chef this is my instruction for baking frozen dishes of similar construction such as frozen lasagna and casseroles of a similar size.
Storage
Brisket enchiladas store beautifully, making them perfect for meal prep or make-ahead dinners.
Refrigerator Storage
Allow the enchiladas to cool completely, then cover the baking dish tightly with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days.
Freezer Storage
To freeze before baking, assemble the enchiladas in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months.
To freeze after baking, let them cool completely first, then wrap well and freeze.
Reheating Instructions
For best results, thaw overnight in the refrigerator if frozen. Reheat covered in a 350°F oven until hot and bubbly, about 25–35 minutes. Individual portions can also be reheated in the microwave.
Helpful Tip
If the enchiladas seem dry after storage, spoon a little beef broth over the top before reheating to bring back moisture.
Top Tip
If you're using previously smoked brisket it is important to pick through the smoked brisket for large chunks of fat and discard before filling the enchiladas.
Any cooked and shredded brisket works in this recipe, it doesn't have to be leftover barbecue.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Brisket Enchiladas Recipe
Equipment
- 1 9 x 13 Casserole Dish
Ingredients
For the Enchiladas
- 2 1/2 cups cooked brisket shredded or chopped
- 2 teaspoons Sazon or any mexican seasoning salt
- 1 lime juice of
- 3 tbsp cooking oil
- 12 corn tortillas
- 8 ounce Block of Monterey Jack cheese shredded (this is about 2 cups)
For the Sauce
- ¼ cup butter
- ¼ cup flour
- 2 garlic cloves minced
- 16 ounces beef broth
- 4 ounces roasted chopped green chiles, from a can or jar
- 1 cup sour cream
Garnish
- 1/8 cup chopped cilantro
Instructions
Prepare the Oven
- Preheat oven to 400°F. Lightly grease your 9x13 casserole dish and set aside.
Prep The Ingredients
- The brisket may be microwaved for about 2 minutes to help loosen it up and make it pliable if it has been refrigerated or previously frozen. Place the brisket into a bowl and pick through it for any big pieces of fat. Discard fat. Add 1-2 teaspoons Sazon (or any mexican seasoning blend) and the juice of 1 lime. Mix well, taste for seasoning, and reserve.
- Shred the 8 oz. block of cheese and separate into 2 portions. One will be for the sauce, and one will be the topping for the enchiladas. Reserve until needed.
Prepping the Corn Tortillas
- Warm your corn tortillas one at a time in an oiled skillet over medium-high heat for about 20 to 30 seconds per side. Warm tortillas are pliable and won't crack when you roll them. Place them on a plate and cover with a clean towel to keep them soft while you work.
Make the Sauce
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, until bubbly and lightly golden.
- Add minced garlic and cook for 30 seconds.
- Gradually whisk in the beef broth until smooth. Bring to a simmer, stirring frequently, until slightly thickened.
- Remove from heat. Stir in the green chiles, sour cream, and half of the shredded cheese.
- Stir until creamy and smooth.
Fill the Tortillas
- Pour a little green chile sauce into the bottom of the casserole dish.
- Fill each tortilla with about 2 tablespoons brisket mixture, roll tightly, and place seam-side down in the baking dish. Repeat with the remaining tortillas until the dish is full.
Assemble
- Pour the green chile cream sauce evenly over the enchiladas.
- Top with the remaining cheese.
Bake
- Bake uncovered at 400°F for 20 minutes, or until hot, bubbly, and lightly golden on top. Additional baking instructions are listed below in the tips section.
Garnish and Serve
- Top with fresh chopped cilantro, sliced green onion, a dollop of sour cream, and anything else your heart desires. Serve hot with your favorite sides!
Lee says
Wife and I made 4 platters of enchiladas to freeze with leftover barbecue. We used beef and pulled pork. She thought this sauce recipe was better than our favorite mexican food restaurant.
Mannie says
Turned out incredible. I'll also be using this sauce for chicken from now on.
Scott says
God these look good! Making them soon for the fam.
Sarah Penrod says
Let me know how they turn out! 🙂