If you're a fan of smoky, meaty flavor and love Mexican cuisine, then smoked brisket enchiladas are the dish for you. The tender and juicy brisket is slow-cooked with our Fiesta rub until it's filled with smoky flavor. Once chopped, it's rolled into tortillas with melted cheese, onions, and plenty of enchilada sauce. The dish is then baked until the cheese is bubbly and golden brown on top. The combination of rich flavors makes for a perfect comfort food that hits all the right spots. These enchiladas are perfect for a casual dinner party or even a relaxed family night in because they are easy to make in large batches and can be prepped ahead of time. Serve them up with some sour cream, fresh cilantro, and lime wedges on top to round out this delicious Southern-Mexican fusion dish.
Smoked Brisket Enchiladas
Rated 4.5 stars by 6 users
Category
Enchiladas / Dinner
Cuisine
Mexican
Author
Lane's BBQ
Servings
4
Prep Time
20 minutes
Cook Time
4 hours
Calories
280
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!
Ingredients
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Lane's Fiesta Rub
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Lane’s Chili Lime Rub
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1 Brisket flat
-
1 yellow onion diced
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Quesadilla cheese
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19oz can - Verde or Rojo enchilada sauce
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8 count medium corn/flour tortillas
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Optional ingredients: Avocado - Sour Cream - Cilantro
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BRISKET REPLACEMENTS: You can switch out Brisket for Pork, Chopped/pulled chicken, Ground Beef, or Extra Cheese.
Directions
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.
Recipe Note
- 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.
Popular How To's & Guides
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2 comments
Matt G
This is an awesome dish. If you haven’t had it you are so missing out. It was better than going to the Mexican restaurant. Love the seasonings and recipes.
Sarice kook
This sounds like an awesome recipe! I’m going to try it this weekend! Thanks so much…we love your products!
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