Brisket Enchiladas
Brisket Enchiladas are stuffed with smoked brisket and cheese, a quick homemade enchilada sauce topped with a thick layer of melty cheese. An epic Tex-Mex dinner that will satisfy a hungry crowd.
Leftover brisket is my favorite for making easy dinners like Brisket Tacos, Brisket Mac and Cheese and Brisket Grilled Cheese Sandwiches.
Smoked Brisket is on the menu quite often at our house. It’s a great way to feed a crowd or to meal prep for a busy week. If you aren’t into grilling and smoking, you can pick up some juicy brisket from your favorite bbq restaurant for these enchiladas.
The homemade enchilada sauce recipe has quite a few ingredients but it’s super quick to make and doesn’t have that tinny taste that you get from canned sauce and it makes the most delicious enchiladas.
Ingredients Needed for Beef Brisket Enchiladas
- Smoked Brisket
- Olive Oil
- All Purpose Flour
- Chili Powder
- Onion Powder
- Granulated Garlic
- Ground Cumin
- Kosher Salt
- Dried Oregano
- Chicken Broth
- Tomato Sauce
- Heavy Whipping Cream
- Cheese – Colby Jack, Cheddar or Monterey Jack
- Tortillas – We used fajita size flour tortillas, corn tortillas are the traditional choice and work well too. Use your preference.
Garnishes for Enchiladas
- Guacamole
- Salsa
- Avocado Salsa
- Tomatoes
- Sour Cream
- Cilantro
- Green Onions
- Lime Wedges
Step By Step Directions for Brisket Enchiladas Recipe
- Chop the smoked brisket.
- Make the enchilada sauce. In a saucepan add the olive oil and flour.
- Whisk together and cook over medium heat for about 2 minutes.
- In a bowl, combine chili powder, onion powder, garlic, cumin, salt and oregano.
- Add to the roux, whisking together.
- Next, add the chicken broth and tomato sauce.
- Whisk and continue to cook for a few minutes until sauce is warmed and slightly thickened.
- Stir in heavy whipping cream and remove from heat.
- Cover the bottom of a baking pan with about a cup of the enchilada sauce.
- Dip tortillas into enchilada sauce and place on a rimmed plate or pie plate.
- Top with chopped brisket and shredded cheese.
- Roll up and place seam side down into the baking dish.
- Fill the dish and spoon sauce over the top of the enchiladas.
- Top with remaining cheese.
- Cover with foil and bake for 25 minutes.
- Carefully, remove the aluminum foil and bake another 10- 15 minutes or until sauce is bubbly and cheese is melted.
- Remove from oven and allow to rest 10 minutes before serving.
Serve enchiladas with your favorite garnishes.
Notes and Variations for BBQ Brisket Enchiladas
- Yield: 12 Enchiladas
- Feed a Crowd: Double this recipe as needed.
- Storage: You may have a bit of enchilada sauce leftover. Store it in an airtight container in the refrigerator up to 4 days or freeze up to 3 months. It’s great to add to taco soup, smothered burritos or mix with ground beef tacos for a boost in flavor.
- Storage: Store leftover enchiladas covered in the refrigerator up to 3 days. Reheat covered with foil in a 350° oven for 15- 20 minutes or until heated through.
- Substitutions: Store-bought enchilada sauce can be used. You’ll need a large can or a couple of small cans. Use a green chile sauce for something different.
- Brisket: If you don’t have brisket, a beef roast or any shredded beef will work for easy shredded beef enchiladas.
Best Side Dishes for Brisket Enchilada Recipe
- Mexican Street Corn is a great addition to any dinner and the creamy corn is the perfect compliment the smoky flavor of this enchilada dinner.
- Refried beans are traditional to serve on an enchilada platter and they are even better homemade. Black beans are another great option.
- Easy Spanish Rice or Cilantro Lime Rice goes great with a plate of enchiladas and you’ll be surprised at how easy these are to make.
More Delicious Tex Mex Recipes to Try
- Creamy Chicken Enchiladas are one of my all time most requested recipes. They are rich and creamy and full of delicious flavor.
- Smoked Pork Carnitas are always a hit and easy to feed a crowd. Made with pulled pork cooked until crispy in a tasty sauce.
- Steak Fajitas made on the grill make an epic dinner that will rival your favorite Mexican restaurant.
- Steak Burritos are made with marinated steak, peppers and onions and rice for a filling and delicious meal.
This Brisket Enchiladas recipe is a great Tex-Mex dinner that is made with simple ingredients and it is delicious enough to serve for company or special occasions. Smoked brisket with loads of cheese and homemade enchilada sauce is sure to be a favorite.
If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!
Brisket Enchiladas
Brisket Enchiladas are stuffed with smoked brisket and cheese, a quick homemade enchilada sauce topped with a thick layer of melty cheese. An epic Tex-Mex dinner that will satisfy a hungry crowd.
Servings: 12 Enchiladas
Calories: 1015kcal
Ingredients
- 1 pound smoked brisket chopped
- 3 tablespoons olive oil
- 3 tablespoons all purpose flour
- 5 tablespoons chili powder
- 1 tablespoon onion powder
- 1 1/2 teaspoons granulated garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3/4 teaspoons kosher salt
- 3 1/2 cups chicken broth
- 3 tablespoons tomato sauce
- 1/3 cup heavy whipping cream
- 16 ounces shredded cheese colby-jack, cheddar or Monterey jack
- 12 tortillas fajita size flour or corn
Instructions
- Preheat oven to 375°.
- In a saucepan add the olive oil and flour.
- Whisk together and cook over medium heat for about 2 minutes.
- In a bowl, combine chili powder, onion powder, garlic, cumin, salt and oregano.
- Add to the roux, whisking together.
- Next, add the chicken broth and tomato sauce.
- Whisk and continue to cook for a few minutes until sauce is warmed and slightly thickened.
- Stir in heavy whipping cream and remove from heat.
- Cover the bottom of a baking pan with a bit of enchilada sauce.
- Dip tortillas into enchilada sauce and place on a rimmed plate or pie plate.
- Top with chopped brisket and shredded cheese.
- Roll up and place seam side down into the baking dish.
- Fill the dish and spoon additional sauce over the top of the enchiladas.
- Top with remaining cheese.
- Cover with foil and bake for 25 minutes.
- Carefully, remove the foil and bake another 10- 15 minutes or until sauce is bubbly and cheese is melted.
- Remove from oven and allow to rest 10 minutes before serving.
- Serve enchiladas with desired toppings.
Notes
Double this recipe as needed.
Storage: Extra enchilada sauce can be stored in an airtight container in the refrigerator up to 4 days or freeze up to 3 months. Add to taco soup, smothered burritos or mix with ground beef tacos for a boost in flavor.
Store leftover enchiladas covered in the refrigerator up to 3 days.
Reheat enchiladas covered with foil in a 350° oven for 15- 20 minutes or until heated through.
Substitutions: Canned enchilada sauce can be used. You'll need a large can or a couple of small cans. Any shredded beef will work in place of the brisket.
Nutrition
Serving: 1g | Calories: 1015kcal | Carbohydrates: 68g | Protein: 51g | Fat: 60g | Saturated Fat: 26g | Polyunsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 2030mg | Fiber: 7g | Sugar: 3g
This is really a perfect meal for a crowd! Everyone at my house loved it! Thanks so much!
You did list how much cumin or oregano to put with the spices. Can you please add that?
You also mention adding the spices to butter, but do not have butter listed in your ingredient list/recipe.
Hi Keri,
There is no butter, that was supposed to be olive oil and flour mixture. I have updated that and the amounts of cumin and oregano. Thanks for letting me know those things were missing! I hope you get a chance to try these enchiladas.
~ Milisa
I made it with 1 Tbsp cumin and sprinkled in the oregano. I just checked and I only see the oregano added. For the chili powder I used 3 Tbsp store chili, 1 Tbsp ancho chili powder, and 1 tbsp adobo sauce from a can of chipotle chilis I had. I also added 1 Tbsp of cornstarch because I was afraid it wasn’t thick enough. My family loved this recipe! It is amazing!! Thank you so much for adding the oregano. I will definitely be putting that much in next time! I have saved this recipe and look forward to when my hubby smokes some more brisket for making this!
Hi Keri,
So weird that the whole update didn’t show up for you. I am so glad y’all enjoyed the recipe. Thanks so much for letting me know how it turned out.
~ Milisa
I made this tonight. I didn’t have any heavy whipping cream so I left it out of the enchilada sauce. This was amazing. My husband and I both loved it!
Hi Kathy,
I’m so glad y’all enjoyed it. These are my absolute favorite enchiladas!
~ Milisa
Hi! Did I miss the oven temp. I don’t see it in the instructions.
Hi Lyn,
It’s 375°, thanks for letting me know that was missing. I updated the recipe card. I hope you try these!
~ Milisa
Loved these brisket enchiladas! They were packed with flavor and we can’t wait to make them again.
This was delicious I absolutely loved the red sauce. I’m going to be making more of it tonight to try on some pork tacos. This recipe is a keeper and I will always make it when we have left over smoked brisket.
Hi Susan,
So glad y’all enjoyed it and it will be great with pork! Thanks for stopping by.
~ Milisa