Brisket Enchiladas


Buy a pound of your favorite smoked brisket for these saucy, cheese-blanketed enchiladas.

Brisket Enchiladas
Serves: 6-8 servings
  • 2 tablespoons olive oil
  • 1 large red bell pepper, seeded and sliced
  • 1 cup sliced red onion
  • 1 (15.5-ounce) can black beans, rinsed and drained
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 (15-ounce) can red enchilada sauce, divided
  • 6 large flour tortillas
  • 1 pound chopped smoked brisket
  • 2 cups shredded Colby-Jack cheese blend, divided
  • Lime wedges and sour cream, to serve
  • Garnish: fresh cilantro leaves, sliced jalapeño
  1. Preheat oven to 350°.
  2. In a large cast-iron Dutch oven, heat oil over medium-high heat. Add bell pepper and onion; cook, stirring occasionally, until tender, about 5 minutes. Add beans, garlic, cumin, salt, and pepper; cook until fragrant, about 1 minute. Transfer mixture to a bowl.
  3. Spread ¾ cup enchilada sauce in bottom of pan.
  4. Divide pepper mixture among tortillas, spooning down center of each. Divide brisket and 1½ cups cheese among tortillas. Roll tortillas around filling; place in Dutch oven, seam side down. Top with remaining enchilada sauce, and sprinkle with remaining ½ cup cheese.
  5. Bake until hot and bubbly, 15 to 20 minutes. Garnish with cilantro and jalapeño, if desired. Serve with lime wedges and sour cream.