Easy Brisket Enchiladas

Easy Brisket Enchiladas

My life along with my table has become a fusion of Mexico and Texas.  Two worlds that sync deliciously together with ease.  Many of the flavors of Mexico are enjoyed in Texas and here in South Texas they are considered an obsession.  During the Holiday is when the fusion of my worlds is most apparent.  My parents have come to expect a bit of spicy Mexico and a bit of sweet Texas. My holiday table is laced with tamales, brisket, pan de polvo, pecan pie, frijoles de olla and kerbey lane inspired gingerbread pancakes.  This holiday fare is welcomed with jolly tummies, loving lips and pairs of tiny fingers.  I love to watch tiny hands gripping big forks as they eagerly tear into a plate of food.  I love the Holidays.  And thank goodness I cook enough to feed a crowd, because a few days after the holidays while I was kicking back relaxing I heard a tap on my door.

Unexpected dinner guest!  Don’t you love it when that happens? I do.

Just like mi mami I enjoy feeding people. I enjoy serving up a plateful of comfort then lingering at the table for hours.  Lucky me I had a quite a bit of left over brisket that I had shredded earlier for tomorrows dinner.  Of course I always have tortillas, queso and at least one can of enchilada sauce for the days just like today, shall we eat?    

These enchiladas easily come together like a casserole.  Fry the tortillas to a crisp, scatter your brisket or any leftover protein you have on hand, ladle your sauce and top with cheese.  Bake until bubbly and serve warm with arroz, beans or a big salad. This is comfort at its best. Enjoy~

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Easy Brisket Enchiladas

Author: Vianney Rodriguez

Ingredients

• 12 corn tortillas fried until crisp
• 2 cups cooked shredded brisket
• 1 14.5 oz. can of your favorite enchilada sauce
• Shredded cheese of your choice I used a mix of Oaxaca and Chihuahua

Instructions

1. Preheat oven to 350° F.
2. In a 9x13 pan, layer six fried tortillas.
3. Add half of shredded brisket over tortillas.
4. Ladle enchilada sauce over brisket and top with cheese
5. Repeat with another layer.
6. Bake for 30 minutes.
7. Let sit for 15 minutes before serving.

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Print

Easy Brisket Enchiladas

Author: Vianney Rodriguez

Ingredients

• 12 corn tortillas fried until crisp
• 2 cups cooked shredded brisket
• 1 14.5 oz. can of your favorite enchilada sauce
• Shredded cheese of your choice I used a mix of Oaxaca and Chihuahua

Instructions

1. Preheat oven to 350° F.
2. In a 9x13 pan, layer six fried tortillas.
3. Add half of shredded brisket over tortillas.
4. Ladle enchilada sauce over brisket and top with cheese
5. Repeat with another layer.
6. Bake for 30 minutes.
7. Let sit for 15 minutes before serving.