Smoked Beef Brisket Enchiladas Vindulgeblogcom Recipes

SMOKED BEEF BRISKET ENCHILADAS

Steps:

• Preheat oven to 375 degrees F.
• Ladle 1 cup of the enchilada sauce into a deep 9×12 baking pan or dish, and set aside.
• In a plate large enough for the tortilla to lay flat; ladle about ½ cup of the enchilada sauce to cover the bottom of the plate. (Use more if needed)
• Warm the tortillas, per package instructions or warm over a gas burner.
• Place a prepared tortilla on the plate into the enchilada sauce and press down to coat. Flip and coat the other side; both sides should be coated with enchilada sauce. Place the coated tortilla onto another clean plate or work surface.
• Divide the brisket and 1 cup of the cheese into six equal portions. Add one portion of each to each sauce-coated tortilla.
• Roll up the tortilla and place the enchilada seam-side down into the enchilada sauce inside the baking dish or pan. Repeat until you have made all 6 enchiladas.
• Pour the remaining cup of enchilada sauce over the enchiladas. Smooth over the sauce with a spatula spoon making sure to coat each enchilada completely and top with the remaining cup of cheese.
• Place the pan of enchiladas inside the preheated oven. Bake for 20 to 30 minutes, or until the cheese is melted and everything is warmed through.
• Serve warm garnished with your toppings of choice.

SMOKED BEEF BRISKET

Steps:

• Make a dry rub by mixing the salt, pepper, garlic and cayenne in a small bowl.
• Trim the brisket fat and season liberally with the dry rub. Put into a preheated 250 degree smoker and smoke it for 8 to 10 hours. Shift the position of the brisket every 2 hours. Remove when the brisket is tender which is determined by poking it with a toothpick. Transfer to a cutting board and slice. Arrange on a serving platter and serve.

SMOKED BEEF BRISKET ENCHILADAS (VINDULGEBLOG.COM)

Steps:

• Pre-heat oven to 350 degrees. Dice up your brisket into small pieces and separate into two portions (1 cup will go into the sauce, 1 cup will go into the filling). Soften the spinach for 1-2 minutes on a skillet set to medium heat (just to slightly wilt it). Heat up the sauce in a medium skillet (wait to add the beef just before you top the enchiladas). To soften the corn tortillas - take the tortillas and dip them into the red chile sauce sauce one by one to coat them. This will help soften the tortillas so they don't break up when you roll them. It also helps infuse the tortillas with the tangy delicious sauce. Next, add your filling to the tortillas - layer about one tablespoon of the beef, spinach, shredded cheese, and a couple crumbles of the goat cheese (go light on the goat cheese or it will overpower the flavor). Roll the tortilla and layer the rolls on an 8×8″ baking dish seam side down, in one layer. Repeat with the remaining tortillas until the dish is packed. When the tortillas are all layered, add the remaining 1-cup of beef brisket to the sauce and let mix. Pour the beef soaked enchilada sauce over the top of the dish. Sprinkle with the remaining shredded cheese. Bake for 15-20 minutes, or until cheese is melted and bubbly. Garnish with cilantro.