Ingredients

The following ingredients have 4 Servings
  • 1 pound smoked beef brisket (chopped)
  • 6 flour tortillas
  • 2 ½ cups enchilada sauce (divided)
  • 2 cups cheese (shredded (divided) – any Mexican blend and/or Queso Fresco)
  • sour cream
  • fresh cilantro (chopped)
  • lime wedges
  • pickled jalapenos
  • green onion (chopped)

Instruction

  • Preheat oven to 375 degrees F.
  • Ladle 1 cup of the enchilada sauce into a deep 9×12 baking pan or dish, and set aside.
  • In a plate large enough for the tortilla to lay flat; ladle about ½ cup of the enchilada sauce to cover the bottom of the plate. (Use more if needed)
  • Warm the tortillas, per package instructions or warm over a gas burner.
  • Place a prepared tortilla on the plate into the enchilada sauce and press down to coat. Flip and coat the other side; both sides should be coated with enchilada sauce. Place the coated tortilla onto another clean plate or work surface.
  • Divide the brisket and 1 cup of the cheese into six equal portions. Add one portion of each to each sauce-coated tortilla.
  • Roll up the tortilla and place the enchilada seam-side down into the enchilada sauce inside the baking dish or pan. Repeat until you have made all 6 enchiladas.
  • Pour the remaining cup of enchilada sauce over the enchiladas. Smooth over the sauce with a spatula spoon making sure to coat each enchilada completely and top with the remaining cup of cheese.
  • Place the pan of enchiladas inside the preheated oven. Bake for 20 to 30 minutes, or until the cheese is melted and everything is warmed through.
  • Serve warm garnished with your toppings of choice.