Easy Cheesy Beef Brisket Enchiladas
Servings: 6
Ingredients
- 3 cups cooked beef brisket (shredded or chopped)
- 2 cans (15 oz each) Hatch Red Enchilada Sauce divided
- 3 cups Mexican blend shredded cheese divided
- ½ onion diced
- 10 –12 corn tortillas
Optional Toppings:
- Cilantro
- Sour Cream
- Cotija Cheese
- Chopped green onions
Instructions
- Preheat oven to 375°F.
- Pour ½ cup of Hatch Red Enchilada Sauce into the bottom of a 9-by-13-inch baking dish. Spread it evenly to coat the bottom.
- In a large mixing bowl, combine cooked brisket with ½ cup enchilada sauce, 1 cup cheese, and the onion.
- Wrap the tortillas in a damp paper towel. Microwave them for 30–45 seconds until warm and pliable so they do not crack.
- Place a large spoonful of the brisket mixture down the center of each tortilla. Roll the tortilla up tightly. Place it seam-side down into the prepared baking dish. Repeat until the pan is snugly packed.
- Pour the remaining 2 cups of Hatch Red Enchilada Sauce evenly over the top of the enchiladas. Ensure all edges are covered so they do not dry out.
- Sprinkle with the remaining 2 cups of Mexican blend cheese generously over the sauce.
- Bake uncovered for 20 to 25 minutes until the sauce is bubbling at the edges and the cheese is completely melted and lightly golden.
- Let cool for 5 minutes before serving. Top as desired and serve.
Nutrition
Calories: 200kcal | Carbohydrates: 1g | Protein: 13g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 53mg | Sodium: 340mg | Potassium: 48mg | Sugar: 1g | Vitamin A: 369IU | Calcium: 369mg | Iron: 0.3mg
