These easy brisket enchiladas come together in only 35 minutes, featuring smoky, slow-cooked beef, red enchilada sauce, and melty cheese for the ultimate Tex-Mex comfort food. Whether you're making them for a cozy family dinner or a holiday gathering, these Texas-style enchiladas are always a crowd favorite!
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Why You'll Love this Recipe
A creative way to use leftovers. These easy enchiladas take your leftover brisket to the next level. And don't stop there - you can make leftover brisket tacos or a baked potato with brisket - the possibilities are endless!
Bold Tex-Mex flavors in every bite. It's the perfect blend of Texas BBQ and traditional Mexican food. Enchiladas are my go-to order at any Mexican restaurant! While they take a little extra time to make at home, they’re always worth it. But if you're craving those bold flavors without all the rolling, my chicken enchilada casserole with sour cream is the perfect shortcut!
Perfect for any occasion. Great for family dinners, potlucks, or entertaining guests. Homemade enchiladas are always an impressive, crowd-pleasing meal.
Notes on Ingredients
- Brisket: I cook brisket in a Dutch oven for this recipe, but feel free to use smoked brisket or store-bought.
- Tortillas: Although corn tortillas are traditional when making enchiladas, I prefer to use flour tortillas because they are soft, pliable, and perfect for rolling enchiladas without breaking. They also absorb just the right amount of sauce, keeping each bite flavorful.
- Enchilada sauce: My red enchilada sauce is can be made quickly with pantry spices and has a deep, bold flavor that complements the brisket beautifully. You can also use store-bought sauce in a pinch.
- Cheese: Use shredded cheddar cheese, Monterey jack cheese, a Mexican cheese blend, or a combination of any of these.
Step by Step Instructions
To make homemade red enchilada sauce, heat a small saucepan over medium heat. Heat the olive oil and add the flour. Whisk continuously until a smooth paste forms.
Stir in the spices and cook for another minute to toast the spices. Slowly pour in the chicken broth, whisking to prevent lumps from forming. Stir until the mixture is smooth and fully combined.
Bring the sauce to a simmer before lowering the heat. Let it cook uncovered for about 10 minutes until it thickens slightly. Taste and season with salt, if needed.
Dip both sides of a tortilla in the enchilada sauce to coat it.
Spoon shredded brisket into the center of the tortilla then add diced onions. Roll the tortilla tightly and place it seam-side down in the baking dish.
Continue the process until all of the brisket and tortillas are used, lining them up in the dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle with shredded cheese. Bake uncovered and serve warm with a garnish of fresh cilantro.
Tips for Success
Dip tortillas in warm sauce. Lightly coating both sides of the tortilla in warm enchilada sauce before filling and rolling helps them stay soft and absorb even more flavor. No dry enchiladas here!
Cheese lovers, take note! If you can’t get enough cheesy goodness, sprinkle some shredded cheese inside the enchiladas before rolling them up. The melty center makes them even more irresistible.
Load up on toppings. Serve beef brisket enchiladas with fresh toppings like sour cream, avocado, diced tomatoes, onions, and extra cheese.
If using corn tortillas, warm them first. Corn tortillas are prone to cracking, so quickly warming them on a dry skillet or in the microwave makes them pliable and easier to roll without breaking.
Storage
- Refrigerate: Store leftover enchiladas in an airtight container for up to 4 days.
- Freeze: Assemble but don’t bake. Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight and bake as directed.
- Make-Ahead: Cook the brisket and enchilada sauce ahead of time, then assemble when ready to bake.
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If you try this recipe or any recipe from Happy Honey Kitchen, please rate the recipe and leave a comment below! Enjoy!
The Best Brisket Enchiladas
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Equipment
- 9x13" baking dish
Ingredients
- 2 ½ cups cooked brisket shredded or chopped
- 8 flour tortillas
- 2 cups red enchilada sauce store-bought or homemade recipe below
- ½ cup white onion diced
- 1 cup cheddar cheese shredded
Homemade Red Enchilada Sauce
- 2 Tablespoon olive oil
- 2 Tablespoons all purpose flour
- ¼ cup chili powder
- ½ teaspoon EACH: garlic powder, onion powder, cumin, Mexican oregano, salt
- 2 cups chicken broth
Instructions
- Preheat the oven to 350°F.
- Make the enchilada sauce: In a small saucepan over medium heat, heat the olive oil. Add the flour and whisk continuously for 1 minute until it forms a smooth paste. Stir in the chili powder, garlic powder, onion powder, cumin, and oregano. Cook for another minute, whisking constantly, to toast the spices. Slowly pour in the broth, whisking continuously to prevent lumps from forming. Stir until the mixture is smooth and fully combined. Bring the sauce to a gentle simmer, then reduce the heat to medium-low. Let it cook uncovered for about 10 minutes, stirring occasionally, until it thickens slightly. Taste and season with salt, if needed.
- Spread ½ cup of the enchilada sauce evenly over the bottom of a baking dish .
- Pour the remaining enchilada sauce into a skillet or shallow bowl. Lightly dip both sides of a tortilla into the sauce to coat the tortilla.
- Lay the tortilla on a cutting board and spoon about ⅓ cup of shredded brisket into the center. Add a sprinkle of diced onions. Roll the tortilla tightly and place it seam-side down in the baking dish.
- Repeat the process of coating tortillas in sauce, filling them with brisket, and rolling them tightly until all of the brisket and tortillas are used, lining them up in the baking dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the top with shredded cheese. Bake uncovered for 15 minutes. Remove from the oven and serve warm.
Notes
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- For extra cheesy beef brisket enchiladas, sprinkle cheese inside the tortilla before rolling.
- Serve with toppings like sour cream, avocado, diced tomatoes, onions, and extra cheese.
- Refrigerate: Store leftover enchiladas in an airtight container for up to 4 days.
- Freeze: Assemble but don’t bake. Wrap the dish tightly and freeze for up to 3 months. Thaw in the fridge overnight and bake as directed.
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