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
- Preheat oven to 375 degrees F. Spray 8 x 11″ or 9 x 13″ baking dish with cooking spray or grease with shortening.
- Stir together chopped brisket, 1 cup cheese, 1/2 cup BBQ sauce, and sour cream.
- 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.)
- 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.
- 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.
- 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.
- Prep Time: 15
- Cook Time: 45