Smoked Beef Brisket Enchiladas

This is going to be for supper tonight. It is made from left over smoked brisket that I made on July 31st.

 Picture came with the recipe. I have not taken a picture of mine.

Smoked Beef Brisket Enchiladas 

Adjust ingredients to the size of your baking dish.  We only had about 2 cups of leftover brisket, so used a square 8×8” baking dish to make 6 enchiladas.

Smoked Beef Brisket Enchiladas

Ingredients: 

The sauce: 

2 cups of My Mama’s Basic Red Chile Sauce (preparation instructions below), or your favorite red chile enchilada sauce (if using store bought sauce, omit the next 4 ingredients).

1 clove of garlic, crushed or finely diced

½ teaspoon each salt and fresh ground pepper

½ vegetarian bouillon cube (I used Edward & Sons Non-Chick’n Natural Bouillon Cubes – my mom is convinced that the bouillon takes away any bitterness in the red chile sauce)

Slurry:  1 cup water mixed with 2 tablespoons flour (mixed together so that the flour is dissolved)

1 cup leftover smoked beef brisket, chopped

For the filling:

6 corn tortillas

1 cup leftover smoked beef brisket, chopped

1 cup spinach, chopped and slightly wilted

1 cup shredded Mexican 4-cheese blend  (mild cheddar works well too).  You may need more for the top, depending on how cheesy you like your enchiladas.

2.5 oz goat cheese, crumbled

Instructions:

Preparation – the sauce

To make the sauce thaw one portion of My Mama’s Basic Red Chile Sauce.

Heat a medium-large size skillet to medium heat and coat with a tablespoon of oil then add the garlic to let get hot (but don’t fully cook it or it will start to burn).  Once you smell the garlic add the red chile sauce.  Next add ½ a vegetarian bullion cube and the salt and pepper, and mix into the sauce.  Add the slurry, bring to a simmer and stir, allowing everything to mix and thicken to desired consistency (46 minutes). Set aside.

If you are using a store bought sauce just heat up the sauce in a medium skillet and wait to add the beef just before you top the enchiladas.   

Making Brisket Enchilada Sauce

Preparing and assembling the enchiladas

Pre-heat oven to 350 degrees

Dice up your brisket into small pieces.  Separate into two portions (1 cup will go into the sauce, 1 cup will go into the filling).

Soften the spinach for 1-2 minutes on a skillet set to medium heat (just to slightly wilt it).

To soften the corn tortillas – take the tortillas and dip them into the red chile sauce sauce one by one to coat them.  This will help soften the tortillas so they don’t break up when you roll them.  It also helps infuse the tortillas with the tangy delicious sauce.

Next, add your filling to the tortillas – layer about one tablespoon of the beef, spinach, shredded cheese, and a couple crumbles of the goat cheese (go light on the goat cheese or it will overpower the flavor).  Roll the tortilla and layer the rolls on an 8×8″ baking dish seam side down, in one layer.

Repeat with the remaining tortillas until the dish is packed.

When the tortillas are all layered, add the remaining 1-cup of beef brisket to the sauce and let mix.   Pour the beef soaked enchilada sauce over the top of the dish.  Sprinkle with the remaining shredded cheese.

Bake for 15-20 minutes, or until cheese is melted and bubbly.

Garnish with cilantro.