BBQ Brisket Enchiladas
Equipment
- Large skillet
- Medium saucepan
- Baking Dish 9x13-inch
- Whisk
- Mixing bowls
Ingredients
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
Instructions
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!