Brisket Enchiladas Recipe
These easy brisket enchiladas are loaded with smoky, slow-cooked beef, smothered in red enchilada sauce, and topped with melty cheese - Tex-Mex comfort food at its finest! Ready in 35 minutes, homemade enchiladas are perfect for family dinners, potlucks, or using up leftover brisket.
Servings: 8 servings
Calories: 292kcal
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
Use my recipe (optional):
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
-
- 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.
Nutrition
Calories: 292kcal | Carbohydrates: 21g | Protein: 22g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 60mg | Sodium: 892mg | Potassium: 307mg | Fiber: 2g | Sugar: 6g | Vitamin A: 542IU | Vitamin C: 2mg | Calcium: 150mg | Iron: 3mg
