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
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
Instructions
- Set the grill to 400F.
- On a half sheet pan, arrange the tomatillos, peppers, onions, and garlic and drizzle with the oil.
- 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.
- Reserve 1/2 the roasted onion, peel the garlic cloves, peppers, and remove the seeds and stems from the peppers.
- 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.
- Add the cilantro and chicken stock and blend until desired consistency.
- Taste and adjust seasoning as desired.
- 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!
Equipment
- Baking dish
- Grill or Oven
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
Instructions
- Preheat the grill or oven to 375F.
- 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.)
- Fill your tortillas with brisket, a bit of Monterey Jack Cheese, some bell peppers, and roasted onions.
- Roll and place seam side down in the baking dish.
- 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.
- 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.
- You can cover the enchiladas with foil and refrigerate until ready to cook, or proceed.
- From cold, cook enchiladas covered for 25-30 minutes, then proceed. If your brisket filling is warm or room temp, skip this step.
- Cook uncovered about 20-25 minutes, until the cheese is melted and sauce is bubbling.
For Serving
- Top with queso fresco, avocado, jalapeños, and serve with sour cream and hot sauce as desired.
