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.
Here’s the video from start to finish.