Smoked Brisket Enchiladas
Enchiladas / Dinner
Brisket Enchiladas are an easy dish with great taste and awesome flavors. The smoke on the beef with the Fiesta rub makes an incredible combo. Add in the sauce and some onions...Yum! It makes this dish outshine other enchiladas dishes. It is totally worth a try on your next Taco night. The best part of this recipe is that you can replace brisket with Chicken, Pork, Ground Beef, or just Cheese!
Lane's Fiesta Rub
Lane’s Chili Lime Rub
1 Brisket flat
1 yellow onion diced
19oz can - Verde or Rojo enchilada sauce
8 count medium corn/flour tortillas
Optional ingredients: Avocado - Sour Cream - Cilantro
BRISKET REPLACEMENTS: You can switch out Brisket for Pork, Chopped/pulled chicken, Ground Beef, or Extra Cheese.
Season your brisket flat with Fiesta Rub - Smoke at 250 for about 2-3 hours. Make sure the internal temp is around 165. We used oak wood to smoke the brisket.
Once the brisket reaches 165 degrees internal, place in an aluminum tray or baking dish with sliced onions, your favorite mexican beer or lager, and a healthy dose of Chili Lime rub. Braise for 1-2 more hours or until shreddable.
Chop or shred the brisket and add back to the onions and beer.
In a glass baking dish or aluminum tray add 2 oz of enchilada sauce and cover the bottom.
Take your tortilla, add mixture, roll up, and place fold down in the baking pan. Continue until pan is full. (you may have leftover mixture)
Pour the rest of the enchilada mix over the top and spread the cheese over the top.
Bake in oven or smoker at 350 for about 20 minutes.
- This works great with leftover brisket or you can use chopped/pulled chicken, pork, ground beef, or just cheese.
- You can make this at any heat level, just add hot sauce, ancho chili powder, or habanero powder.