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BBQ Brisket Enchiladas are the best way to enjoy your leftover brisket! Make a low and slow beef brisket this weekend, and use the leftovers in this fast weeknight recipe.

BBQ Brisket Enchiladas

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  • Total Time: 1 hour
  • Yield: 6

Ingredients

Units Scale
  • 1 pound BBQ Brisket chopped (recipe link below)
  • 2 cups shredded Mexican blend or pepper jack cheese
  • 1 1/2 cup Stubb's Original Bar-B-Q Sauce divided
  • 1/2 cup sour cream
  • 8 corn tortillas
  • sliced green onions optional

Instructions

  1. Preheat oven to 375 degrees F. Spray 8 x 11″ or 9 x 13″ baking dish with cooking spray or grease with shortening.
  2. Stir together chopped brisket, 1 cup cheese, 1/2 cup BBQ sauce, and sour cream.
  3. Spoon the meat mixture down the center of each tortilla, roll closed, and place each enchilada seam-side down in the prepared dish. (Place rolled enchiladas close together in the pan to keep them from unrolling.)
  4. Pour about 1/2 cup more BBQ sauce over the enchiladas in the pan. Use a basting brush or spoon to spread the sauce evenly over the enchiladas. Cover with foil and bake in preheated oven for 35 minutes.
  5. Remove foil, spread remaining 1 cup of cheese over the enchiladas. Drizzle a little more BBQ sauce over the cheese. Return to oven and bake 8-10 minutes longer until cheese is melted.
  6. Serve hot out of the oven.

Notes

Brisket recipe: Stubb’s BBQ Brisket recipe.
You can add salt and hot sauce to taste in the filling.

  • Author: Andi
  • Prep Time: 15
  • Cook Time: 45