Warm tortillas before rolling. Add broth to keep brisket moist. Assemble ahead if needed and bake when ready.
Irresistible Shredded Beef Brisket Enchiladas Bold Flavor Explosion
Tender shredded brisket rolled in tortillas, smothered in enchilada sauce, and baked under a blanket of melted cheese for the ultimate comfort meal.
Ingredients
Scale
3 cups (450 g) shredded beef brisket
1 tablespoon (15 ml) olive oil
½ cup (75 g) diced onion
2 cloves garlic, minced
1 teaspoon (5 g) cumin
1 teaspoon (5 g) chili powder
½ teaspoon (2 g) smoked paprika
¼ teaspoon (1 g) black pepper
½ teaspoon (2 g) salt
½ cup (120 ml) beef broth
8 tortillas (8 inches / 20 cm)
2 cups (480 ml) red enchilada sauce
1 ½ cups (150 g) shredded cheddar cheese
1 ½ cups (150 g) shredded Monterey Jack cheese
½ cup (75 g) diced green chilies (optional)
¼ cup (15 g) chopped cilantro
½ cup (120 g) sour cream
Instructions
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Sauté onion and garlic.
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Add brisket, spices, and broth; simmer.
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Spread sauce in baking dish.
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Fill and roll tortillas with brisket and cheese.
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Arrange in dish and cover with sauce and remaining cheese.
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Bake at 375°F (190°C) for 30–35 minutes.
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Rest briefly, garnish, and serve.