Brisket Enchiladas Featuring Opinel
Brisket Enchiladas are a spicy comfort food meal that is easy to prepare. Brisket Enchiladas are made with spicy shredded slow-cooked brisket that is rolled up in tortillas with cheese and onions and then topped with red chile sauce and more cheese. Simply irresistible!! Of course you can make them with chicken or ground beef but I find brisket is a little more creative and tasty.
While this recipe is easy to prepare, slow cooking the brisket does take 6 hours. I like to quickly sear the brisket and then cook it in a slow cooker with onions, garlic, green chiles and even some chimichurri sauce! I pour a mix of beef broth and red chile sauce over the top. After six hours it is super tender.
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Ingredients
2 pounds of Brisket (I have a large oval-shaped slow cooker and this fit perfectly)
Salt and Pepper
2 tablespoons Olive Oil
3 cloves of Garlic, finely chopped
1 handful of cilantro
1 large White Onion
2 cups of Red Chile Sauce
1 cup chimichurri sauce
1 cup green chiles
1-2 cups of Beef Broth
8-10 Large Tortillas (corn)
2 cups of Shredded Mexican Cheese
Instructions
Generously coat the brisket with salt and pepper. I like to quickly sear the brisket before I add it to the slow cooker, this adds extra flavor. You could opt to skip this step and just put the brisket, garlic, and onions in the slow cooker immediately. Heat the olive oil in a large skillet over high heat. Once the oil is hot, add the brisket and brown both sides. This will take about 4 minutes per side. Place the brisket in the slow cooker.
Pour the beef broth, chimichurri sauce, and 1 cup of the red chile sauce over the brisket. You want the brisket to be just submerged in the liquid. Add more beef broth if necessary. Top with fresh cilantro and green chiles! Place the lid on the slow cooker and cook on low for 6 hours.
After 6 hours, remove the brisket from the slow cooker. You can opt to store it in the fridge for later or to prepare the enchiladas right away. Pour all of the sauce and onions into a container. Let the fat come to the top off the sauce and then skim it off the top and discard it. Slice the brisket against the grain into thin slices and then shred them. Use a slotted spoon to remove the onions from the sauce and add them to the shredded meat. Then add enough of the sauce back to the meat so that it is slathered in the sauce but not soupy.
Next, you want to assemble the enchiladas.
If you are using corn tortillas, there is a trick: you want to warm them so that they are pliable. You can heat them over a gas burner!
Pour just enough chile sauce in the bottom of the dish to lightly coat the bottom . One by one, roll up the tortillas with about 1/2 cup of the brisket and the onions. Roll the tortillas and place them in the casserole dish with the seam facing down.
Once all of the enchiladas are rolled, spread the red chile sauce over half of the enchiladas. Sprinkle the cheese and onions over the top.
Bake the enchiladas for 45 minutes at 350 degrees. Keep them covered for the first 30 minutes, then remove the lid or foil so that the cheese will lightly brown!
So easy and so delicious!
