Smoked Beef Brisket Enchiladas

18 INGREDIENTS • 18 STEPS • 2HRS

Smoked Beef Brisket Enchiladas

These Smoked Beef Brisket Enchiladas will turn out fantastic!

Love This Recipe?

These Smoked Beef Brisket Enchiladas will turn out fantastic!

Smoky Ribs BBQ

Here you will find southern barbecue, Gulf Coast seafood, Cajun cuisine, and more great recipes!

https://www.youtube.com/channel/UC0UPLkKVX3qyiQ8MqQgYw8Q

2HRS

Total Time

Ingredients

Servings

12

us / metric

1 piece

Beef Brisket

to taste

Barbecue Rub

I used Swine Life Mississippi Grind Rub

1/2 cup

Vegetable Oil

4 Tbsp

All-Purpose Flour

2 Tbsp

Chipotle Chili Powder

1 Tbsp

Chili Powder

1 cup

Beef Broth

to taste

Water

1/4 tsp

Garlic Powder

1/2 tsp

Onion Powder

1/4 tsp

Ground Cumin

to taste

Coarse Black Pepper

1/2 tsp

Salt

1 Tbsp

Tomato Paste

to taste

Onions, chopped

to taste

Garlic, minced

to taste

Flour Tortillas

or Corn Tortillas

to taste

Colby Jack Cheese, grated

Nutrition Per Serving

VIEW ALL

Calories

117

Fat

9.9 g

Protein

5.1 g

Carbs

2.7 g

Love This Recipe?

Smoky Ribs BBQ

Here you will find southern barbecue, Gulf Coast seafood, Cajun cuisine, and more great recipes!

https://www.youtube.com/channel/UC0UPLkKVX3qyiQ8MqQgYw8Q

Cooking Instructions

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step 1

Season Beef Brisket (1 piece) with Barbecue Rub (to taste) on both sides and place on the grill.

step 2

Cook brisket in the smoker at 275 degrees F (140 degrees C) until internal temperature reaches 158 degrees F (70 degrees C).

step 3

Allow brisket to rest for one hour.

step 3 Allow brisket to rest for one hour.

step 4

Roughly chop brisket into smaller pieces.

step 5

Into a pan, add Vegetable Oil (4 Tbsp) and All-Purpose Flour (4 Tbsp). Stir together over low heat to make a roux, about 2 minutes.

step 6

Add Chipotle Chili Powder (2 Tbsp) and Chili Powder (1 Tbsp). Stir to incorporate.

step 7

Add Beef Broth (1 cup).

step 8

Add Water (to taste) as needed to thin the sauce. It should coat the back of a spoon.

step 9

Add Garlic Powder (1/4 tsp), Onion Powder (1/2 tsp), Ground Cumin (1/4 tsp), Coarse Black Pepper (to taste), and Salt (1/2 tsp). Stir well. Add more water if needed.

step 10

Add Tomato Paste (1 Tbsp) and whisk to combine. Turn off the heat and set aside.

step 11

In a pan, add Vegetable Oil (4 Tbsp), Onions (to taste), and Garlic (to taste). Cook until onions are soft and slightly caramelized.

step 12

Add the brisket back into pan and stir to incorporate. You do not need the stove on.

step 13

Preheat the oven to 350 degrees F (180 degrees C).

step 14

Onto each of the Flour Tortillas (to taste), heap some of the brisket mixture, and top it with Colby Jack Cheese (to taste).

step 15

Roll them up and place them in a baking dish seam-side down. Pour the enchilada suace over the top.

step 16

Sprinkle additional cheese on top.

step 17

Cover with aluminum foil. Bake for 20 minutes. Remove the foil and bake for another 10 minutes.

step 18

Serve and enjoy!

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