Brisket Enchiladas Recipe

A full casserole dish of baked enchiladas perfectly cooked and topped with vibrant pico de gallo

5 from 3 votes

Brisket Enchiladas Recipe

Tender leftover brisket gets tucked into corn tortillas, covered in a creamy green chile cheese sauce, and baked until bubbling and golden. This is the kind of comfort food dinner that feels extra special while making the most of smoked brisket leftovers.

Course Barbecue, Beef, Brisket Recipes, Brisket School, Main Course, Main Dishes, Tex Mex Recipes, Texas Recipes

Cuisine Barbecue, Mexican, Texas Cooking

Prep Time 25

Cook Time 20

Servings

Calories 665kcal

Author Sarah Penrod

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!

Notes

To bake from frozen, thaw overnight in the refrigerator, and bake the following evening as directed. (400° for 20 minutes, uncovered)

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.

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