Smoking a whole brisket often means lots of leftovers. I love this brisket enchilada recipe as a great way to use up and repurpose the meat for other delicious meals.
If you plan on making a brisket - check out my smoked brisket recipe. You can also find pre-cooked brisket for these enchiladas at stores like Trader Joe's, Costco, and Aldi etc.
The wonderful thing about this recipe is you can change the filling to fit your preferences. I like the cut up brisket, onions, peppers, black beans, and pepper jack cheese.
Make sure yo precook your veggies for this recipe until tender and translucent. Adding some of the BBQ rub you used on your brisket to is great for adding flavor!
I slightly sauté the diced up brisket and warm it with the veggies (but only slightly as to not dry it out). Combine everything in a bowl and taste the mixture to adjust seasonings as needed.
I used a pre-made smokier enchilada sauce I found at whole foods to cut out a step. But making homemade sauce is actually fairly easy. A red sauce pairs best with the beef.
Please use corn tortillas for the best outcome of this recipe. Flour get soggy! I like to also partially cook mine over a flame for 15-20 sec to warm them and make them easier to bend.
I like to do a double layer of two corn tortillas for each enchilada I roll. I stuff cheese in between as well (gives it an extra punch of yumminess). You can just use one if you prefer.
Roll the tortillas up and place them seam side down in a pan of your choice. Make sure to add a small layer of enchilada sauce to the bottom of the pan!
Cover the tortillas in the remaining sauce and add cheese over the top. Cover with foil and bake for 20-25 minutes. Remove foil and let the cheese brown.