SMF Premier Member
- Joined Jun 5, 2018
Digging through the freezer for something to cook for dinner this weekend, when what to my wandering eyes did appear but a 1 pound package of brisket left over from a late summer smoke. Hmm, the possibilities are endless. After pondering what to do with this new found treasure, I decided on a spin off of a favorite south of the border dish: BBQ Brisket Enchiladas!!
- 1 pound slow smoked, delicious Brisket chopped
- 2 cups shredded Mexican blend
- 1 1/2 cup Bar-B-Q Sauce (I used some of my home made sauce)
- 1/2 cup sour cream
- 8 corn tortillas
- Preheat oven to 375 degrees F. Spray 8 x 11" or 9 x 13" baking dish with cooking spray or grease with shortening.
- Stir together chopped brisket, 1 cup cheese, 1/2 cup BBQ sauce, and sour cream.
- Spoon the meat mixture down the center of each tortilla, roll closed, and place each enchilada seam-side down in the prepared dish. (Place rolled enchiladas close together in the pan to keep them from unrolling.)
- Pour about 1/2 cup more BBQ sauce over the enchiladas in the pan. Use a basting brush or spoon to spread the sauce evenly over the enchiladas.
- Cover with foil and bake in preheated oven for 35 minutes.
- Remove foil, spread remaining 1 cup of cheese over the enchiladas. Drizzle a little more BBQ sauce over the cheese. Return to oven and bake 8-10 minutes longer until cheese is melted.
- Serve hot out of the oven.