Easy Beef Brisket Enchiladas

Ingredients

• 10corn tortillas, 15 cm (6 inches)
• 15 ml (1 tablespoon)vegetable oil
• 283 g (about 10 oz)shredded, fully cooked beef brisket
• 2 cans, 283 g (10 oz) eachmild red enchilada sauce
• 198 g (7 oz)shredded Mexican-style four-cheese blend
• 120 ml (½ cup), from a 266 ml (9 oz) bottlespicy queso blanco sauce
• about 4 g (¼ cup)chopped fresh coriander leaves

Instructions

1. 1

   Heat the oven

   Heat the oven to 200°C (400°F). Coat a 33 x 23 cm (13 x 9-inch) baking dish with cooking spray.

2. 2

   Warm the tortillas

   Brush both sides of the tortillas lightly with oil. Arrange them in three stacks on a large, ungreased baking tray and bake for 3–5 minutes, until warm and pliable. Take them out and cover with a clean tea towel to keep warm.

3. 3

   Mix the filling

   While the tortillas warm, put the shredded beef in a medium bowl. Add 120 ml (½ cup) of the enchilada sauce and 350 ml (1½ cups) of the cheese, then stir to combine.

4. 4

   Sauce the dish

   Spread 120 ml (½ cup) of the enchilada sauce evenly over the base of the baking dish.

5. 5

   Fill the tortillas

   Work quickly, filling one warm tortilla at a time on a work surface with a generous 60 ml (¼ cup) of the beef mixture down its centre. Gently wrap the tortilla around the filling and place it seam-side down in the dish. Cover with the remaining enchilada sauce and sprinkle over the remaining cheese.

6. 6

   Bake and finish

   Bake for 15–20 minutes, until hot and bubbling. Leave to stand for 5 minutes, then drizzle the queso blanco sauce over the enchiladas and scatter the coriander on top.

What are beef brisket enchiladas?

Enchiladas are a familiar Mexican and Tex-Mex dish: tortillas are wrapped around a filling, covered with sauce and baked. This version uses cooked brisket and a red enchilada sauce for a straightforward, substantial meal.

The method keeps things simple by warming the corn tortillas so they bend without cracking, then baking the filled rolls together under sauce and cheese. Queso blanco and coriander add a creamy, fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 530 calories, 26g protein, 28g carbs, 30g fat.

The tortillas and sauce contribute most of the carbohydrates, while the brisket supplies much of the protein. Cheese, oil and queso blanco account for a substantial share of the fat. Pair an enchilada portion with salad or vegetables for a more balanced plate.

Why use cooked brisket?

Ready-cooked brisket: Shredded brisket brings a tender, savoury filling without needing a separate slow-cooking step. Mix it with some of the sauce and cheese so the meat is seasoned and holds together in the tortillas.

Cheese blend: The shredded cheese adds richness to the filling and melts over the top. Keep some aside for the final layer rather than mixing it all into the beef.

How to keep tortillas from cracking

Warm them first: A brief bake with a light coating of oil makes the corn tortillas more pliable for rolling. Cover them with a clean towel afterwards so they stay warm while you fill them.

Work promptly: Fill each tortilla while it is still warm, and avoid packing it so tightly that the edges split. Set each roll seam-side down to help it stay closed in the dish.

Build the sauce in layers

Base layer: Spreading sauce across the baking dish helps prevent the tortillas from sticking and gives their undersides flavour as they bake.

Top layer: Pour the remaining sauce over the rolls before adding the reserved cheese. The enchiladas are ready when the filling is hot and the sauce is bubbling.

Finishing and serving

Rest briefly: Let the baked enchiladas stand for 5 minutes before adding the queso and coriander. This gives the filling a moment to settle and makes serving easier.

Serve alongside: A crisp green salad or cooked vegetables balance the rich, cheesy filling. Rice or beans work well too when you want a more substantial plate.

Recipe notes & tips

• Keep the tortilla stacks covered after warming so they remain easy to roll.
• Divide the filling evenly to make the ten enchiladas a similar size.
• Place the rolls snugly in the dish to help them hold their shape.
• Use a spoon to distribute the remaining sauce across the ends of the rolls.
• Let the dish stand for the full 5 minutes before serving.

Variations

• Add black beans: Stir drained, rinsed beans into the brisket mixture for a heartier filling.
• Bring the heat: Add sliced jalapeños to the filling for extra warmth.
• Use another cheese: Swap in a similar melting cheese blend if Mexican-style cheese is unavailable.
• Add vegetables: Mix finely chopped, cooked peppers into the beef filling.
• Make it milder: Use plain queso blanco sauce instead of the spicy version.

Common mistakes to avoid

• Cold tortillas: They can crack when rolled; warm them briefly and keep them covered.
• Overfilled tortillas: Too much filling makes the rolls difficult to close; use about 60 ml (¼ cup) per tortilla.
• Skipping the base sauce: The tortillas may stick to the dish; spread the measured sauce over the bottom first.
• Loose rolls: They can unroll during baking; arrange them seam-side down.
• Cutting straight in: The filling may spill out; leave the enchiladas to stand for 5 minutes.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven at 180°C until hot throughout, or microwave individual portions; add the queso after reheating if you prefer.

Frequently asked questions