Brisket Enchiladas with Roasted Green Enchilada Sauce

Brisket Enchiladas is a great way to enjoy leftover brisket. Roasting the tomatillos and poblanos on the grill gives an extra wood-fired flavor element to the sauce. These can be assembled in advance and then cooked until warmed through, making them a great option for a family meal or entertaining. I use Snake River Farms brisket and Meat Church Holy Cow Seasoning and bake these enchiladas on my Traeger Grill.

Roasted Green Enchilada Sauce

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Servings: 10 people

Course: Main Course, Sauces and Dressings

Ingredients Method Notes

Ingredients

  

• 12 each tomatillos husked and rinsed
• 1 each white onion sliced
• 4-5 cloves garlic unpeeled
• 2 each poblano peppers
• 1 each jalapeño pepper
• 2 Tbsp grape seed or olive oil
• 1-2 Tbsp lime juice
• 1 each small bunch fresh cilantro 1/2-3/4 cup
• 1-2 tsp salt to taste
• 1 tsp pepper
• 1 cup low sodium chicken broth

Method

 

1. Set the grill to 400F.
2. On a half sheet pan, arrange the tomatillos, peppers, onions, and garlic and drizzle with the oil.
3. Place the sheet pan directly on the grill grates and roast on the grill 30-40 minutes until the peppers skin has blistered and tomatillos are roasted.
4. Reserve 1/2 the roasted onion, peel the garlic cloves, peppers, and remove the seeds and stems from the peppers.
5. In a blender or food processor, place the remaining half onion, peeled garlic, roasted peppers, lime juice, salt and pepper and blend on low until mostly smooth.
6. Add the cilantro and chicken stock and blend until desired consistency.
7. Taste and adjust seasoning as desired.
8. Use for enchiladas, and top the enchiladas with the remaining roasted onions.

Notes

Recipe makes 3 1/2-4 cups of sauce, enough for a large batch of enchiladas!

Brisket Enchiladas

A great way to enjoy leftover brisket!

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Prep Time 15 minutes mins

Course: Main Course

Ingredients Equipment Method

Ingredients

  

• 1-2 lbs smoked Snake River Farms brisket shredded or chopped
• 6-10 each tortillas flour or corn
• 1 batch Roasted Green Enchilada Sauce
• 2 cups Monterey Jack cheese shredded
• 1 each red bell pepper diced small
• 1/2 each white onion, roasted reserved from making the sauce
• 1 tsp Meat Church Holy Cow Seasoning

For Serving:

• 1/2 cup queso fresco or cotija cheese crumbled
• 1 each avocado sliced
• 1 tbsp cilantro chopped
• sour cream optional
• Cowboy Candy Jalapeños as desired
• hot sauce as desired

Equipment

• Baking dish
• Grill or Oven

Method

 

1. Preheat the grill or oven to 375F.
2. In a large baking dish, pour about 1/2 cup of the roasted green enchilada sauce. (Enough to cover the bottom of the baking dish.)
3. Fill your tortillas with brisket, a bit of Monterey Jack Cheese, some bell peppers, and roasted onions.
4. Roll and place seam side down in the baking dish.
5. Continue to fill and roll tortillas until you have filled the baking dish. They can be snug in the dish so they keep their shape.
6. Top with 1-2 cups of the roasted green enchilada sauce, and cover with Monterey Jack, as desired. Sprinkle with remaining peppers and onions, and Meat Church Holy Cow seasoning.
7. You can cover the enchiladas with foil and refrigerate until ready to cook, or proceed.
8. From cold, cook enchiladas covered for 25-30 minutes, then proceed. If your brisket filling is warm or room temp, skip this step.
9. Cook uncovered about 20-25 minutes, until the cheese is melted and sauce is bubbling.

For Serving

1. Top with queso fresco, avocado, jalapeños, and serve with sour cream and hot sauce as desired.