Beef Enchiladas made with Smoked Brisket
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.
Servings: 6 servings
Ingredients
- 4 cups Homemade Red Chili Sauce (or a 28 oz can of store-bought enchilada sauce)
- 12 corn tortillas
- 3 cups leftover beef brisket, chopped or shredded (separated into 2 cups for filling, 1 cup for topping the dish)
- 1 cup frozen spinach, thawed and strained
- 4 oz goat's cheese, crumbled (optional)
- 2 cups Mexican 4-cheese blend (or cheddar), (more or less depending on how cheese you want them)
Instructions
- Preheat oven to 375 degrees F.
- 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.
- Repeat with the remaining tortillas until the dish is packed tight.
- Top the dish with the remaining chile sauce, 1 cup of remaining shredded beef, and the shredded cheese.
- Bake 15-20 minutes, until cheese is melted and bubbly.
- Garnish with cilantro and enjoy!
Nutrition
Calories: 552kcal | Carbohydrates: 38g | Protein: 43g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 118mg | Sodium: 1819mg | Potassium: 614mg | Fiber: 7g | Sugar: 12g | Vitamin A: 4558IU | Vitamin C: 5mg | Calcium: 354mg | Iron: 5mg
