Easy Beef Brisket Enchiladas
Prep 20 Minutes
Total 45 Minutes
- 10 (6 inch) corn tortillas
- 1 tablespoon vegetable oil
- 2 cups shredded fully cooked beef brisket (about 10 oz)
- 2 cans (10 oz each) Old El Paso™ Mild Red Enchilada Sauce
- 1 package (8 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend (2 cups)
- 1/2 cup from 1 bottle (9 oz) Old El Paso™ Spicy Queso Blanco Sauce
- 1/4 cup chopped fresh cilantro leaves
Recipe Continues Below
- Heat oven to 400°F. Spray 13x9-inch baking dish with cooking spray.
- Lightly brush both sides of corn tortillas with oil. Place tortillas in 3 stacks on ungreased large cookie sheet. Bake 3 to 5 minutes or until tortillas are warmed and pliable. Remove from oven. Keep covered with clean kitchen towel to keep warm.
- Meanwhile, place shredded beef in medium bowl. Add 1/2 cup of the enchilada sauce and 1 1/2 cups of the cheese. Stir to combine.
- Spread 1/2 cup of the enchilada sauce evenly in baking dish.
- Working quickly with one tortilla at a time, place on work surface, and spread generous 1/4 cup beef mixture down center of each warm tortilla. Gently wrap tortilla around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
- Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes. Drizzle spicy queso blanco sauce over top. Sprinkle cilantro over tops of enchiladas.
- Looking for more fun topping ideas for these easy shredded beef enchiladas? Try diced tomatoes, sliced green onions or diced avocado.
- If you like your beef brisket enchiladas with a little more heat, try using Old El Paso™ Medium Red Enchilada Sauce.
- If you’re having trouble finding fully cooked brisket at the grocery store, look for refrigerated, fully cooked beef roast.
- Brushing the tortillas with oil and warming them in the oven before filling will help to keep them from falling apart as they are rolled up and baked.
- 2 Enchiladas Calories 510 (Calories from Fat 250); Total Fat 27g (Saturated Fat 12g ,Trans Fat 1/2g); Cholesterol 100mg; Sodium 1120mg; Potassium 270mg; Total Carbohydrate 35g (Dietary Fiber 2g ,Sugars 4g); Protein 29g
- % Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 35%; Iron 15%
- Exchanges: 2 Starch; 1/2 Other Carbohydrate; 1 High-Fat Meat; 1 1/2 Fat
- Carbohydrate Choice: 2
*Percent Daily Values are based on a 2,000 calorie diet