Cheesy Brisket Enchiladas combine juicy shredded beef with a creamy, cheesy, green chile sauce for a Tex-Mex dinner with maximum flavor!
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Say hello to our go-to Tex-Mex recipe: cheesy brisket enchiladas. And in a household that loves all Tex-Mex, well, you know the go-to must be good. If you don’t want to go to the trouble of assembling the enchiladas, just use the shredded beef for tacos. Honestly, we did that at least half a dozen times before actually following through with entire recipe. Which is kinda weird, because this recipe is pretty darn easy and has lots of options!
- You can cook the meat in the oven or slow-cooker.
- You can assemble the dish and let sit for a few hours before baking.
- You can even freeze these cheesy brisket enchiladas for future meals.
This Tex-Mex is flexible…can we call this meal Tex-Mex-Flex? I think we can.
Braised Brisket – Bueno!
After applying a quick rub of chili powder, cumin, and oregano, you braise the brisket with beef broth and a splash of vinegar. When the beef is nice and tender, you shred it with a couple of forks, and season with salt and pepper. Simple. Now you’ve got some outstanding taco meat, ready to go into some tortillas (like our favorite homemade flour tortillas) with some salsa, guacamole, shredded cheese, and sour cream. Or you can take the next step and turn it into cheesy brisket enchiladas.
The enchilada sauce is also easy: just green chiles, cheese, and sour cream. Hey, delicious doesn’t need to be complicated. You roll up your brisket and cheesy sauce into enchiladas and pop them in the oven for a bit. Then comes the final touch of topping with salsa verde and more cheese, and letting that get nice, hot, and bubbly before serving. Perfect!
Fantastic Make-Ahead Meal
Liz and I are at an age where a lot of friends are having kids. And as a friend, you want to be there and help them out. But if you’re anything like me, you find small children to be terrifying. I mean, they’re so small! I feel like I’ll break them if I do so much as graze them! I walk around infants much the same way I walk around a china shop – arms crossed tight across my chest, taking small, shuffling steps, and generally trying to avoid any sudden movements. But what I can do for these friends-with-children is bring them a good meal. And these cheesy brisket enchiladas have become our de-facto “Congratulations on the new kid” gesture. Seriously. In fact, a couple of months ago, we were visiting my sister, and we made up a tray-ful of these and popped them in the freezer. Then you just thaw, and bake for some nice comforting food for dinner.
If you don’t want to freeze the dish, there are a couple points where you can hold this recipe:
- After you shred the beef. You can let the meat cool and then refrigerate for a few days. I wouldn’t really recommend this though if you want to make a full batch of enchiladas, because you’ll end up snitching at least half the beef. I speak from experience.
- After enchilada assembly. You can hold the recipe here for an hour or two, but you don’t want to go too much longer than that, because the sauce will soak into the tortilla, and you won’t get the desired texture. But you could definitely assemble it in the afternoon and hold it before serving it for dinner.
We hope that you guys enjoy this recipe as much as we do. It’s darn hard to go wrong with easy, delicious Tex-Mex, and the fact that you can prep it ahead of time is just icing on the cake (or maybe I should say queso on the chips). Happy eating!
- 3 lb beef brisket
- 4.5 tsp chili powder
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 2 medium onions, thinly sliced
- 14 oz beef broth
- 2 oz white wine vinegar
- 8 oz canned diced green chile peppers
- 1 tbsp flour
- 8 oz sour cream
- 8 oz Monterey Jack cheese, shredded
- 12 7-8 inch tortillas (storebought or make your own)
- 1 cup salsa verde or salsa of choice
- Preheat oven to 325 degrees. Alternatively, spray a slow cooker with nonstick cooking spray.
- Trim fat from brisket. In a small bowl, combine 4 tsp of chili powder, the cumin, and the oregano, and then rub all over the brisket.
- Place about ½ of the sliced onions on the bottom of a shallow roasting pan or slow cooker, and place the brisket on top. Then top with the remaining sliced onions, and gently pour vinegar and broth over meat. (Or layer them in the same manner in your slow cooker.)
- Cover and roast for about 3 hours, or until the meat is fork-tender. (Or, in your slow cooker, cook on low for about 8 hours.)
- Remove from the oven (or turn off the slow cooker) and let meat stand in juices for 15 minutes, or until cool enough to handle.
- Move the meat to a large bowl and shred with two forks. Add the pan juices and some of the onions until the shredded meat is nice and juicy (1/2 to 1 cup). Season to taste with salt and pepper. Set meat mixture aside. Discard remaining pan juices.
- In a medium saucepan, combine the undrained chile peppers and ½ teaspoon chili powder and cook for about a minute over medium high heat.
- Stir in the flour and cook for 1 minute.
- Remove from heat and stir in ½ cup of cheese and the sour cream.
- Increase oven temperature to 350 degrees. Coat a 9x13 pan with cooking spray.
- Spread the sour cream mixture over ⅔ to ¾ of a tortilla. Add enough meat so that you can still roll the tortilla with about 1 to 1-1/2 inches of overlap. Place seam side down, and cover with any remaining sauce. You can also sprinkle on additional meat if you wish (and if you have any left)
- Bake, covered, for 30 minutes.
- Remove from oven, spoon salsa verde over the top (a thin layer, you don't want to make it soggy), and sprinkle with the remaining cheese. Bake, uncovered for 10 minutes, or until the cheese is melted and the enchiladas are heated through.
To serve after freezing, allow the dish to thaw in the refrigerator overnight. Then bake, covered, at 350 for about 30 minutes, or until heated through. Remove cover, add cheese and salsa verde, and bake for another 10 minutes uncovered.
Recipe from Better Homes and Gardens "Ultimate Mexican" magazine.