We had a repeat of the Crock-Pot Brisket Tacos(refer to this recipe for the crock-pot brisket) earlier this month and had a little bit of the leftover meat so I decided to use it for Enchiladas. IT.WAS.SO.GOOD!
This is creamy enchiladas much like the chicken variation which I adapted from a friend in NY years ago. Hearty, delicious, and filling. Stick to your ribs kind of meals.
Leftover Crock-Pot Brisket Enchiladas
- 3-4 cups leftover beef brisket meat
- 1 1/2 cup sour cream
- 1 jar salsa
- 1/2 brick cream cheese
- 8-10 flour tortillas
- Mexican cheese (Panela or Cotija)
- In a bowl, combine salsa and sour cream.
- Stir together until well-incorporated. Cover the bowl and chill in the fridge until ready to assemble.
- Heat up oil in a skillet. Add the leftover brisket to warm and soften. Stir in cream cheese until it melts and everything is well-combined.
- Preheat the oven to 355degrees. Reserve a cup and a half of the salsa and sour cream mixture.
- Spread half of the reserved salsa mixture in the bottom of a casserole dish. Place some of the brisket meat , salsa mixture, and shredded cheese on flour tortilla. Fold the bottom then roll tightly.
- Place enchiladas into the pan. Repeat process for the remaining tortillas.
- Spread the remaining salsa mixture on top.
- Sprinkle more shredded Mexican cheese on top. Bake it in the oven for 30 minutes.
- Let the enchiladas cool down for 5 minutes before serving.
Enjoy! For other Enchiladas recipes, click here.