Chicken, Carnitas (pulled pork), beef (pulled), shrimp, spinach, verdes, and cheese are some of the more common stuffing when preparing your favorite enchiladas. There are a gazillion recipes for enchiladas using various sauces. I don't profess to be an expert in Mexican cuisine but I'm always looking for new ways to use up leftover chicken, beef, and pork. Had me some chopped smoked brisket in the freezer and figured that enchiladas would be a delicious option. After all, who doesn't like enchiladas?
With the help of my sous chef (my bride of 43 years) we configured a prep station. Nothing exotic ... mixture of chopped smoked brisket/sauce/olives/onions, shredded cheese, softened corn tortillas (briefly fried in hot oil on both sides and dried), and red enchilada sauce. Dipped both sides of tortillas in sauce, used small portion of brisket mixture, cheese, rolled the enchiladas, and placed them seam down in a shallow bed of red sauce. Topped casserole with additional red sauce and an ample amount of shredded cheese. Covered the casserole tightly with foil. Baked enchilada casserole in a preheated 350ºF oven for 60 minutes. As an example, serve with a side of beans, rice, salad, and/or guacamole.
Best of all there's plenty of enchiladas to graze on for the next few days or vacuum seal them in small portions for future use.
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