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Leftover Crock-Pot Brisket Enchiladas

Ingredients
  

  • 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)

Instructions
 

  • 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.