What to do with leftover brisket? Here’s one idea that your family will love.
I made this for our family during the 2020 Quarantine, with some leftover beef brisket we had from the other day. Edelissa loved it. Evan thought it was too spicy. And we didn’t share with Sofia because she was too young. Sorry-not-sorry.
Ingredients
Enchiladas
- ½ lb leftover brisket chopped (~2 cups)
- OR … if you don’t have any use pulled chicken or ground beef (or turkey) made with taco seasoning.
- 5-6 flour tortillas (6” ones)
- 2 cups shredded cheddar cheese
- ½ chopped onions
The Sauce
- 2 tbs all purpose flour
- 2 tbs vegetable oil (+1 tbs olive oil optional)
- 3 tbs chili powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp cumin
- ¼ tsp oregano dried
- 2 cups chicken stock (or bullion)
Make the Sauce
- In a medium sauce pan put in oil on medium heat. Warm a bit, then add the flour and whisk it together for 2 mins.
- Turn the heat to low. Add all the dry spices and continue to whisk until mixed. It will turn into a thick, wet powder.
- Add 1 cup of the chicken stock & mix to work out any clumps. Add the 2nd cup and continue to whisk until it’s smooth.
- Cook on low with no lid for about 10 minutes to reduce it by 1/4 ,but continue to mix so it doesn’t burn or the top doesn’t film. Take it off the heat after and set aside.
Roll the enchiladas
- Preheat the oven to 350 degrees.
- Get a small/medium sized pyrex or baking dish. Take the enchilada sauce and coat the bottom of the dish with 2-3 spoonfuls, making sure there is a layer of sauce on the bottom. I like to spread a thin layer of cheddar cheese too.
- On another surface, lay out a tortilla and add a helping of cheese and brisket lined up in the middle. You can add some onion as well. You want just enough filling to leave room to do a tight roll. Take one end and fold it over & tuck it under the filling a bit, so you can roll it onto the other end of the tortilla.
- Take the rolled tortilla and carefully lift it onto the baking dish, making sure to lay it with the flap down – so it rests on top of the outer flap and closes in the filling. Lay them end to end along the long sides of the baking dish. They should just about touch the ends. Do this 4-5 more times, depending on how many you can make and fit into the dish.
- Once you lay down all the enchiladas I like to spread any remaining meat evenly over the top with handfuls of cheddar cheese. Then top the tortillas evenly with the remaining sauce until they’re covered. Top it with more cheese.
- Bake it for 350 degrees for about 15-17 minutes, or until the cheese and sauce get bubbly.
- Portion and serve. If we had sour cream, I’d add it on top. But we served it with a side of refried beans (canned). I mistakenly bought a can of beans which were spicy chipotle flavored – it was what was left during quarantine shopping. Thus, I might have eaten about 90% of the can. Oops.
Enjoy!
