October 23, 2013

Getting back to some of that leftover brisket.  I really wanted to make brisket enchiladas for dinner so, I went looking for a recipe and couldn't really find one that I liked and I read a bunch of them.  This is what I did.

                                                             Brisket Enchiladas

2 c. leftover brisket
enough Salsa Verde jarred salsa to moisten the meat, I probably used about 1/3 c.
1 1/2 c. sharp shredded cheddar cheese
12 corn tortillas

Mix the brisket, salsa verde, and 1 c. of cheese.  Pour a small amount of the remaining salsa in the bottom of a 9x13 baking dish sprayed with cooking spray.  Warm your tortillas in batches cover a few at a time wrapped in a damp paper towel for 1 minute.  Working with one at a time put around 1 Tbls.  down one side of the tortilla and roll.  Place seam side down in the pan and keep rolling until the pan is full.  Pour a bit more sauce over the top just to cover all the tortillas so, they don't dry out while baking and sprinkle the rest of the cheese over top.  Bake for 25 minutes at 350.  Serve with sour cream.

My note:  I had about 1/2 c. of a 16 oz. jar of salsa left and they turned out delish.  I served with Spanish rice very nice meal can't wait until we smoke another brisket so, I can make them again.  Enjoy!!!!!!!!!!