Enchiladas are already a comfort food favorite, but when you stuff them with smoky, tender BBQ brisket and smother them in a rich, cheesy sauce, you take them to a whole new level. These BBQ Brisket Enchiladas blend Tex-Mex flavors with classic barbecue goodness, making them the perfect way to use up leftover brisket—or an excuse to smoke one in the first place!
BBQ Brisket Enchiladas
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Tex-Mex
Large skillet
Medium saucepan
Baking Dish 9x13-inch
Whisk
Mixing bowls
For the Enchiladas
- 3 cups cooked brisket shredded or chopped
- 1 cup BBQ sauce your favorite
- 8 large flour tortillas
- 2 cups shredded cheese cheddar, Monterey Jack, or a blend
- ½ cup red onion diced
- 1 small jalapeño finely chopped (optional)
- 1 tablespoon olive oil
For the Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 ½ cups beef broth
- ½ cup heavy cream
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
Toppings (optional, but highly recommended!)
- Sour cream
- Fresh cilantro chopped
- Pickled red onions
- Extra BBQ sauce
Preheat the oven to 375°F (190°C).
Lightly grease your baking dish with olive oil or cooking spray.
Prepare the filling
In a skillet over medium heat, warm the olive oil. Add diced red onion and jalapeño, sautéing for about 2 minutes. Stir in the shredded brisket and BBQ sauce, mixing until everything is well coated and heated through. Remove from heat.
Make the sauce
In a saucepan, melt butter over medium heat. Stir in flour and whisk continuously for about 1 minute to create a roux. Slowly add beef broth while whisking to prevent lumps. Once smooth, add heavy cream, smoked paprika, garlic powder, cumin, salt, and black pepper. Simmer until the sauce thickens, about 5 minutes.
Assemble the enchiladas
Spoon a generous portion of the brisket mixture onto each tortilla. Sprinkle some shredded cheese on top, then roll them up tightly and place them seam-side down in the baking dish.
Cover with sauce & bake
Pour the sauce evenly over the enchiladas, then sprinkle the remaining shredded cheese on top. Bake for 15-20 minutes, or until the cheese is bubbly and slightly golden.
Garnish & serve
Remove from the oven and let rest for a few minutes. Top with sour cream, fresh cilantro, and pickled red onions for extra flavor. Serve warm!
Pairings
These BBQ Brisket Enchiladas go great with:
- Mexican street corn (elote) – The sweet and smoky corn complements the rich brisket.
- Black beans or refried beans – A classic side that rounds out the meal.
- A crisp, tangy coleslaw – Adds a refreshing crunch to balance the cheesy richness.
- Cold Mexican lager or a smoky mezcal cocktail – Perfect for cutting through the savory flavors.
FAQs
1. What kind of brisket works best?
Smoked brisket is ideal for that deep, barbecue flavor, but any cooked brisket—leftover from a roast or slow cooker—will work. If your brisket is dry, mix in a bit more BBQ sauce before using it.
2. Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas give a more traditional enchilada texture. Just warm them up before rolling to prevent cracking.
3. Can I make these ahead of time?
Yes! Assemble the enchiladas and store them covered in the fridge for up to 24 hours. Add the sauce and cheese just before baking.
4. Can I freeze BBQ Brisket Enchiladas?
Yes! Assemble the enchiladas (without the sauce), wrap tightly, and freeze for up to 3 months. When ready to bake, thaw overnight, add the sauce and cheese, and bake as directed.
