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beef enchiladas made with smoked brisket



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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 6

Cost: $2.68 /serving


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Step 1

Preheat oven to 375 degrees F.

Step 2

Heat up red chile sauce in a large skillet to get warm.

Step 3

To soften the corn tortillas – take the tortillas, one by one, and dip them into the warm red chile sauce to coat them (see photo above in the post), then place them on a plate. This will help soften the tortillas so they don’t break up when you roll them. It also helps infuse the tortillas with sauce.

Step 4

Add your filling. Add approximately 2 tablespoons of the shredded or chopped beef, 1 tablespoon cooked spinach, and a scant teaspoon of crumbled goat cheese (or cheddar). Gently roll the tortillas and layer the rolls on a 12x8" baking dish, seam side down, in one layer.

Step 5

Repeat with the remaining tortillas until the dish is packed tight.

Step 6

Top the dish with the remaining chile sauce, 1 cup of remaining shredded beef, and the shredded cheese.

Step 7

Bake 15-20 minutes, until cheese is melted and bubbly.

Step 8

Garnish with cilantro and enjoy!

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