E.L.C. – Smoked Brisket Enchiladas

Here is an easy and fairly quick recipe for putting some of your leftover brisket to good use.  Sometimes I like to take BBQ and put a bit of spin on it and combine it with other food styles, so in this case, I whipped up some smoked brisket enchiladas.  Here’s all ya have to do:

  • If you don’t mind spending a bit more time on this recipe, then you can make a homemade BBQ enchilada sauce like I show you in the video below.  If not, then just buy a can from the store and whisk in a bit of BBQ sauce.
  • Heat up some of your leftover briskie (I vacuum seal my leftover BBQ, so go here to see how I do that, then see the below for how I heat it up).
  • Once the brisket has been heated up, chop it up and add in some peppers if you want to (I used mild, diced green chiles).
  • Fill either corn or flour tortillas with the brisket/peppers mixture, then roll them up and place on a slightly greased glass baking pan.
  • Cover with the BBQ enchilada sauce and a liberal amount of cheese of your choice (I covered half with white, sharp cheddar and the other half with Colby & Monterey Jack).
  • Top with black beans.
  • Bake at 375° for about 15-20 minutes.
  • Let cool for just a couple minutes as the cheese will be super hot, then serve.

Homemade BBQ Enchilada Sauce Recipe


1.5 cups tomato sauce
1.5 cups water
2 Tbsp olive oil
1/3 cup chili powder
1 tsp cumin
1/2 cups BBQ sauce of your choice (I used Rufus Teague “Touch of Heat”)
1/4 tsp salt

Whisk in a mixing bowl and set aside.


Smoked Brisket Enchiladas

Smoked Brisket Enchiladas

Smoked Brisket Enchiladas

Smoked Brisket Enchiladas

Here’s the video from start to finish.


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