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Dinner

Smoked Beef Brisket Enchiladas

Kayem hardwood smoked brisket rolled with green chilies, peppers and Colby Jack, baked under a homemade barbecue enchilada sauce.

Serves 6

Ingredients

6 flower & corn enchilada style tortillas
1 lb. (16 oz.) Kayem Hardwood Smoked Brisket
4 oz. can diced green chilies
1 medium green pepper, sliced
1 medium onion sliced
16 oz Colby Jack cheese, shredded
Homemade Barbecue Enchilada sauce. Recipe below. (Option Add 1/3 cup BBQ sauce to one 19oz. can Mild Red Chili Sauce)
1 cup tomato sauce
1 cup water
2 tablespoons olive oil
1/4 cup chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 cup BBQ sauce (I like something a little spicy)

Directions

Preheat oven to 375 F
Mix all BBQ enchilada sauce ingredients together in a bowl. Put aside.
Slice brisket into thick slices and cook on medium high for @ 2 min. each side. Cut into 1” pieces. Mix diced green chilies in with brisket.
Sauté sliced onion and green pepper in 2 tablespoons oil till soft.
Spoon a little of some of the BBQ enchilada sauce on the bottom of a 9 x 13 greased pan.
Spoon mixture of brisket and green chilies, the onions and green peppers down the center of each tortilla. Fold one side or tortilla over filling and roll up. Place seam-side down into pan.
Cover with rest of BBQ enchilada sauce. Add shredded Colby Jack cheese over the top.
Cook for 15 to 20 minutes in 375 F oven.
Garnish: 1/4 cup fresh chopped onion and cherry tomatoes, ¼ cup chopped fresh cilantro and sour cream

Chef's Notes

Serve over white rice

Per Serving

Nutritional Information

Calories: 680
Total Fat: 4g
Saturated Fat: 22g
Cholesterol: 135mg
Sodium: 1690mg
Carbohydrates: 35g
Dietary Fiber: 7g
Sugars: 14g
Protein: 30g

Made With

Kayem products in this recipe

Kayem Fully Cooked Smoked Brisket Food Service

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Ready to Serve.

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