There are so many ways to make enchiladas, but this is my favorite. We usually make a big batch to have for dinner as tacos and what’s left gets made into enchiladas for the freezer.
Brisket Ingredients
- 6 tablespoons minced seeded chipotle chiles in adobo sauce
- 2 tablespoons adobo sauce from can
- 4 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon ground cumin
- 2½ teaspoons salt
- 1 teaspoon pepper
- 3 lb brisket, trimmed
- 5–6 cups sliced onions
- 4–6 cups sliced red bell pepper
- ⅓ cup beef stock
Brisket Instructions
- Make the rub: stir together the chipotles, adobo sauce, oil, honey, cumin, salt, and pepper. Coat the brisket all over with it.
- Spray the slow cooker with cooking spray, add the onions and peppers, and pour in the beef stock. Set the brisket on top of the vegetables, cover, and cook on low for 8 to 12 hours.
- Lift the brisket out and pull it apart with two forks. Put the meat back in the slow cooker and stir it into the onions and peppers.
- Serve with your favorite tortillas and taco toppings.
Enchilada Sauce Ingredients
- 16 oz sour cream or plain Greek yogurt
- ½ cup plain yogurt
- ¼ cup flour
- ½ teaspoon salt
- ½ teaspoon cumin
- 1 cup milk
- 9 oz canned diced green chiles
- Tortillas and shredded cheese
Enchilada Instructions
- Make the sauce: whisk the sour cream (or Greek yogurt), plain yogurt, flour, salt, and cumin until smooth, then stir in the milk and green chiles.
- Mix half of the sauce into the leftover brisket.
- Spoon the filling onto the tortillas, roll them up, and line them up seam side down in a baking dish or foil pan.
- Pour the rest of the sauce over the top, cover, and freeze.
To Reheat
Thaw in the fridge overnight. Bake covered at 350°F for about 20 minutes, until hot all the way through (165°F). Top with shredded cheese and let it sit 5 minutes to melt.