This brisket enchilada recipe is easy, cheesy, and delicious. They’re made with a homemade enchilada sauce, topped with melty cheese, and are a great way to use up leftover smoked brisket.
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Smoked Brisket For Enchiladas
I’m a full-time working mom with four busy kids, and a farm, so weeknights get a little hectic to say the least. However, cooking at home and having dinner as a family is a priority for us. Having a quick dinner ready to go is essential on busy nights.
My favorite way to get a quick dinner on the table is to cook our protein on Sunday and use it different recipes throughout the week. Beef Brisket is perfect for the job. It has a lot of meat, requires mostly hands off cooking, and goes great in all sorts of recipes.
Brisket Enchilada Recipe
This brisket enchilada recipe is so good you’ll want to add it to your regular dinner rotation. It’s made with simple ingredients you probably have on hand.
For this homemade brisket enchilada recipe, you’ll need:
Equipment
Ingredients
- 2 cups smoked and shredded beef brisket.
- 1 tsp ground cumin
- 2 tbsp chili powder
- ½ tsp salt
- ½ tsp olive oil
- 8 flour tortillas
- 6 ounces sharp cheddar cheese shredded.
- Scallions to garnish
Sauce
- ½ tsp olive oil
- 2 cloves garlic
- 1 onion
- 1 cup chicken broth
- 1 tsp cumin
- ½ tsp salt
- 3 cups tomato sauce
- 1 tbsp chipotle peppers plus 1 tsp sauce.
Directions
Combine the brisket, ground cumin, chili powder, and salt in a small saucepan. Heat slightly until everything is warmed. Remove the brisket mixture to a bowl and set it aside.
Heat the olive oil in the saucepan. Dice the onions and mince the garlic and add them to the heated oil. Sauté for around 3 minutes until the onions are translucent.
Next, combine the chicken broth, cumin, salt, tomato sauce, and chipotle peppers with the onions and garlic.
Bring to a low simmer for around 10 minutes.
Meanwhile, heat ½ tsp of olive oil in a pan. Lightly fry the tortillas in the heated oil until they just start to form bubbles. This will take around 10 seconds and will help to prevent them from becoming soggy.
To assemble the enchiladas, add ¼ cup of sauce to the bottom of of a 9×13 baking dish.
Add ¼ cup of the brisket to each enchilada and roll tightly placing them in the casserole dish.
Once all the enchiladas have been assembled in the dish, pour the remaining sauce over the top.
Last, top the enchiladas with shredded cheddar cheese.
Bake covered at 375° F for around 20 minutes. Remove the cover and continue baking for anther 10 minutes until the cheese is melted and the sauce is bubbly.
Sprinkle the chopped scallions on the top of the enchiladas.
FAQs
Why should I fry the tortillas prior to assembling the enchilada?
This will create a sort of barrier between the sauce and the tortilla and help prevent it from becoming soggy. You could also dip the tortilla into the hot sauce after frying.
How do I keep the brisket soft?
Don’t overcook the brisket. Slightly heat it in the pan just to warm it and combine it with the spices.
Can enchiladas be made ahead?
Yes, enchiladas can be made ahead. Assemble the enchiladas and prepare the sauce. Do not pour the sauce over the enchiladas. Cover them with saran wrap or aluminum foil and store them in the fridge for up to 5 days or the freezer for up the 3 months.
Store the sauce in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Fridge enchiladas
Remove the enchiladas from the fridge. Pour the sauce over the enchiladas and top with cheese just prior to baking. Bake covered for 20 minutes and uncovered for 10 minutes.
Frozen enchiladas
Remove the enchiladas and the sauce from the freezer and allow them to thaw in the fridge overnight. Pour the sauce over the enchiladas and top with the cheese prior to baking. Bake covered for 20 minutes and uncovered for 10.
More Recipes To Try
Mississippi Pot Roast
Easy Pan Seared Chicken
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Brisket Enchiladas
Equipment
- 1 9×13 Baking Dish
- 1 Small Sauce Pan
Ingredients
- 2 cups Smoked Beef Brisket Shredded
- 1 tsp Ground Cumin
- 1 tbsp Chili Powder
- 1/2 tsp Salt
- 1/2 tsp Olive Oil
- 8 Flour Tortillas
- 6 ounces Shredded Sharp Cheddar
- Scallions Chopped
Sauce
- 1/2 tsp Olive Oil
- 2 cloves Garlic Minced
- 1 Yellow Onion chopped
- 1 cup Chicken broth
- 1 tsp Cumin
- 1/2 tsp Salt
- 3 cups Tomato Sauce
- 1 tbsp Chipotle peppers Minced
- 1 tsp Chipotle pepper sauce
Instructions
- Combine the brisket, ground cumin, chili powder, and salt in a small saucepan. Heat slightly until everything is warmed. Remove the brisket mixture to a bowl and set it aside.
- Heat the olive oil in the saucepan. Dice the onions and mince the garlic and add them to the heated oil. Sauté for around 3 minutes until the onions are translucent.
- combine the chicken broth, cumin, salt, tomato sauce, and chipotle peppers with the onions and garlic. Bring to a low simmer for around 10 minutes.
- Meanwhile, heat ½ tsp of olive oil in a pan. Lightly fry the tortillas in the heated oil until they just start to form bubbles. This will take around 10 seconds and will help to prevent them from becoming soggy.
- To assemble the enchiladas, add ¼ cup of sauce to the bottom of the baking dish. Add ¼ cup of the brisket to each enchilada and roll tightly placing them in the casserole dish.
- Once all the enchiladas have been assembled in the dish, pour the remaining sauce over the top.
- Last, top the enchiladas with shredded cheddar cheese.
- Bake covered at 375° F for around 20 minutes. Remove the cover and continue baking for anther 10 minutes until the cheese is melted and the sauce is bubbly.
- Sprinkle the shopped scallions on the top of the enchiladas.
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