Smoked Brisket EnchiladasCourse: Main DishDifficulty: Medium
This recipe utilizes leftover brisket for a dish that is smoky, spicy, melty and delicious!
1.5-2lbs Leftover Smoked Brisket (diced and shredded)
2 4 oz Cans Green Chilis
1/2 Can Black Beans (8 oz)
1/2 a Medium Onion (finely diced)
28 oz Can Red Enchilada Sauce
4 Cups Shredded Cheese
10 7” Flour or 6” Corn Tortillas
1 Jalapeño Sliced (optional)
Cilantro for Garnish
1 Tablespoon Corn Starch for thickening enchilada sauce (Optional)
- Pre-heat your smoker or oven 375° F.
- Pour the entire can of red sauce into a sauce pan on medium high heat. While it is coming up to temp mix 1 tablespoon of corn starch with 2 tablespoons of water to create a slurry. When the red sauce starts to bubble, whisk in the slurry and continue to boil for 1 minute. This will give you a much thicker sauce.
- Mix shredded brisket with green chilis, diced onion, black beans and 3/4 of a cup of the newly thickened red sauce.
- Spray a 7×14” casserole dish with non-stick spray. Spoon a thin layer of red sauce in the bottom of casserole dish. Grab a tortilla and lay it in the warm red sauce, the side with sauce will be the inside. Sprinkle shredded cheese in the middle of the tortilla and spoon in brisket filling, roll the tortilla and place in the casserole dish.
- Repeat until the casserole dish is full, (8-10 enchiladas) When it’s full, pour remaining red sauce and cheese over the top of enchiladas. Thinly slice the jalapeño and arrange it on top.
- Cook in your smoker or oven for 30-45 minutes until cheese is bubbly and the tortillas are golden brown. Garnish with cilantro and a dollop of sour cream.