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.
