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Brisket Enchiladas

A great way to enjoy leftover brisket!
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Prep Time 15 minutes
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.