Brisket Enchiladas

By june

These Brisket Enchiladas come together easily. Fry the tortillas to a crisp, scatter the brisket or any leftover protein you have on hand, ladle your sauce and top with cheese. Bake until bubbly and serve warm with rice, beans and a salad. Tex Mex at its best!

Ingredients

• SAUCE:
• 2 garlic cloves, minced
• 2 tablespoons chipotle chilis in adobo sauce
• 1 1/2 cups tomato sauce
• 1/4 teaspoon chipotle chili powder
• 1/2 teaspoon ground cumin
• 3/4 cup beef broth
• Kosher salt and fresh pepper to taste
• BRISKET:
• 1 teaspoon vegetable oil
• 1/2 pound cooked brisket, shredded in food processor
• 1 cup onion, diced
• 2 large cloves garlic, minced
• 1/4 cup cilantro, chopped
• Kosher salt and pepper, to taste
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chipotle chili powder
• 1/3 cup beef broth
• 1/2 cup tomato sauce
• 8 flour or corn tortillas
• 1 cup Mexican cheese, shredded

Details

Servings 6

Preparation

Step 1

Spray a medium saucepan with cooking spray and sauté garlic. Add chipotle chiles, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Preheat oven to 400 degrees F.

Heat vegetable oil in a medium skillet over medium-high heat. Saute onions and garlic on low until soft, about 2 minutes. Add brisket, salt, cilantro, cumin, oregano, chili powder, tomato sauce, and broth and cook 4 to 5 minutes. Remove from heat.

Spray a 13x9-inch glass baking dish with non-stick spray. Heat each tortilla in microwave approximately 8 seconds. Put 1/4-1/3 cup brisket mixture into each tortilla and roll it. Place in baking dish seam side down. Top with sauce and cheese. Cover with aluminum foil and bake in oven for 20 minutes. Remove foil and bake an additional 5 minutes. Top with sour cream or scallions if you wish.