smoked brisket enchiladas

Beef Brisket Enchiladas are the ultimate use for leftover brisket for any Mexican food lover! These beef enchiladas are made with smoked brisket, but you can sub almost any cut of beef for these indulgent enchiladas.&nbsp;

Beef Enchiladas made with Smoked Brisket

corn tortillas

beef

spinach,

oz goat's cheese, crumbled (optional)

Mexican 4-cheese blend (or cheddar), ((more

Preheat oven to 375 degrees F.&nbsp;

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

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.

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.&nbsp;

Repeat with the remaining tortillas until the dish is packed tight.&nbsp;

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

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

Garnish with cilantro and enjoy!

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Top 1 smoked brisket enchiladas recipes from across the web

The most viewed smoked brisket enchiladas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Beef Enchiladas made with Smoked Br...

The most viewed smoked brisket enchiladas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine