Tuesday, February 12, 2013

Brisket Enchiladas

If you make a big brisket, you can only eat BBQ sandies for so many days.  Then you have to find something else to do with it! I was craving Mexican, so I whipped this up.  It was so nice not to have to cook the meat, and it took me about 5 minutes to put this together.

2 Cups Mamma's Brisket , shredded
1 14.5oz can Enchilada sauce (I used Hy-Vee brand)
1 4oz can of diced green chilis
6 corn tortillas
1 1/2 cups cheddar cheese

1. Mix brisket, green chilis, and 1/4 cup enchilada sauce together. 
2. Fill corn tortillas with meat mixture, and roll. Place in greesed 8x8 pan. 
3. Pour remaining can of enchilada sauce over rolled enchiladas.  (you may want to use less sauce, mine were pretty saucy) But, if you make a larger portion, the whole can will be perfect!
4. Sprinkle cheese on top. 
5. Bake for 25 minutes at 350*. 
Serve with sour cream

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