BRISKET ENCHILADAS
Brisket enchiladas are filled with brisket slow cooked in a spicy red chile sauce, onions, and pinto beans and then topped with red and green chile sauces and cheese. It's a comfort food casserole perfect for weekend entertaining. This meal has just the right balance of spicy and cheesy. *If you use corn tortillas this meal is gluten free
Categories dinner
Time 7h15m
Number Of Ingredients 14
Steps:
- Generously coat the brisket with salt and pepper. I like to quickly sear the brisket before I add it to the slow cooker, this adds extra flavor. You could opt to skip this step and just put the brisket, garlic, and onions in the slow cooker immediately. Heat the olive oil in a large skillet over high heat. Once the oil is hot, add the brisket and brown both sides. This will take about 4 minutes per side. Place the brisket in the slow cooker. Next, I like to quickly saute the onions and garlic in the pan drippings. This is another way to add some extra flavor. Add the garlic and onion to the pan drippings, season with salt and pepper, and saute over medium heat for 5 minutes, until the onions are soft. Pour this mixture over the brisket. Pour the beef broth and 1 cup of the red chile sauce over the brisket. You want the brisket to be just submerged in the liquid. Add more beef broth if necessary. Place the lid on the slow cooker and cook on low for 6 hours. After 6 hours, remove the brisket from the slow cooker. You can opt to store it in the fridge for later or to prepare the enchiladas right away. Pour all of the sauce and onions into a container. Let the fat come to the top off the sauce and then skim it off the top and discard it. Slice the brisket against the grain into thin slices and then shred them. Use a slotted spoon to remove the onions from the sauce and add them to the shredded meat. Then add enough of the sauce back to the meat so that it is slathered in the sauce but not soupy. Next, you want to assemble the enchiladas. Mix the pinto beans and refried beans together. Gather a large casserole dish (or two dishes), the brisket, the tortillas, the beans, the cheese, and the chile sauces. If you are using corn tortillas, there is a trick: you want to warm them so that they are pliable. You can heat them over a gas burner or in the microwave. Pour just enough chile sauce in the bottom of the dish to lightly coat the bottom (you can use either the red or the green sauce). One by one, roll up the tortillas with about 1/2 cup of the brisket and about 1/4 cup of the beans. Roll the tortillas and place them in the casserole dish with the seam facing down. Once all of the enchiladas are rolled, spread the red chile sauce over half of the enchiladas, and the green sauce over the other half. Do this so that each enchilada is topped with half red sauce and half green sauce. Sprinkle the cheese over the top. Bake the enchiladas for 45 minutes at 350 degrees. Keep them covered for the first 30 minutes, then remove the lid or foil so that the cheese will lightly brown. Garnish with fresh cherry tomatoes and green onion and serve with sour cream on the side.
CHEESE ENCHILADAS
Quick and easy cheese enchiladas!
Provided by MNMS
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 7
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.
- Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small amount of cheese on top.
- Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 309.7 calories, Carbohydrate 34.1 g, Cholesterol 33.6 mg, Fat 14.9 g, Fiber 6.6 g, Protein 13.4 g, SaturatedFat 7.4 g, Sodium 1176.7 mg, Sugar 7.4 g
CHEESY BEEF ENCHILADAS
Warm up a cold winter night with a hearty serving of Tex-Mex food. These enchiladas have a flavorful combination of ingredients and a rich homemade sauce. This easy one-dish meal gives me more time to spend with guests. -Mary Anne McWhirter, Pearland, Texas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Combine with cottage cheese, olives, parsley, garlic powder, salt and pepper. , Place about 1/3 cup filling on each tortilla; roll up. Place tortillas, seam side down, in an ungreased 13x9-in. baking dish. , For sauce, saute the onion and green pepper in oil until tender. Add the tomato sauce, green chiles, chili powder, sugar and garlic powder. Pour over tortillas. , Cover and bake at 350° for 30 minutes. Sprinkle with cheese; bake for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 698 calories, Fat 38g fat (14g saturated fat), Cholesterol 120mg cholesterol, Sodium 2061mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 4g fiber), Protein 45g protein.
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