Description
Delicious cheesy brisket enchiladas topped with the perfect blend of flavors and served with your favorite toppings.
Ingredients
Scale
- 1 pound smoked brisket (chopped)
- 3 tablespoons olive oil
- 3 tablespoons all purpose flour
- 5 tablespoons chili powder
- 1 tablespoon onion powder
- 1 1/2 teaspoons granulated garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3/4 teaspoons kosher salt
- 3 1/2 cups chicken broth
- 3 tablespoons tomato sauce
- 1/3 cup heavy whipping cream
- 16 ounces shredded cheese (colby-jack, cheddar or Monterey jack)
- 12 tortillas (fajita size flour or corn)
- optional Guacamole
- optional Salsa
- optional Sour Cream
- optional Cilantro
- optional Diced Tomatoes
Instructions
- Preheat oven to 375°.
- In a saucepan add the olive oil and flour.
- Whisk together and cook over medium heat for about 2 minutes.
- In a bowl, combine chili powder, onion powder, garlic, cumin, salt and oregano.
- Add to the roux, whisking together.
- Next, add the chicken broth and tomato sauce.
- Whisk and continue to cook for a few minutes until sauce is warmed and slightly thickened.
- Stir in heavy whipping cream and remove from heat.
- Cover the bottom of a baking pan with a bit of enchilada sauce.
- Dip tortillas into enchilada sauce and place on a rimmed plate or pie plate.
- Top with chopped brisket and shredded cheese.
- Roll up and place seam side down into the baking dish.
- Fill the dish and spoon additional sauce over the top of the enchiladas.
- Top with remaining cheese.
- Cover with foil and bake for 25 minutes.
- Carefully, remove the foil and bake another 10-15 minutes or until sauce is bubbly and cheese is melted.
- Remove from oven and allow to rest 10 minutes before serving.
- Serve enchiladas with desired toppings.
Notes
- Feel free to customize the toppings to your liking.
- These enchiladas can be made ahead of time and frozen for later use.
- Adjust the spice level by adding more or less chili powder.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 600
- Sugar: 4g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg