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Pulled Beef Brisket Enchiladas

Brisket and cheddar combine for a restaurant-style dinner at home, any night of the week. 

1 carton Farm Rich Smokehouse Pulled Beef Brisket, thawed
1 (4-ounce) can chopped green chilies
8 corn tortillas
2 (10-ounce) cans prepared enchilada sauce
2 cups shredded cheddar cheese, divided
Chopped cilantro (optional)
Preheat oven to 375º F. Spray a baking dish with non-stick cooking spray and set aside.
In a medium saucepan over medium-low heat, stir together the beef brisket and chilies. Heat until just warm. Remove from heat and stir in ½ cup of cheese. Set aside.
Pour enchilada sauce into a bowl and set aside.
Stack the tortillas on a microwave safe plate and cover tightly with plastic wrap. Microwave for 30 seconds (this will make them pliable). Working with one tortilla at a time, dip the entire tortilla into the enchilada sauce.
Fill with the beef mixture, roll up and place in the prepared baking dish (seam side down). Continue with the remaining tortillas. Pour remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the remaining cheese.
Cover with foil and bake for 20 to 30 minutes. Remove foil and sprinkle with chopped cilantro if desired. Serve hot.
4 Servings