Leftover Smoked Brisket Enchiladas

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0:45 - Prep 0:15 / Cook 0:30
Beginner

Reinvent your Leftover Smoked Brisket with easy, cheesy Mexican-style Enchiladas. The brisket’s smoky taste alongside the bold flavor of green chilis and red sauce makes for a hearty and comforting meal. They’re smothered with enchilada sauce and cheese then smoked over a mixture of pecan and oak wood for a light nutty wood-fired flavor.

We made this recipe on the Rider DLX Pellet Grill, but you can make it on your smoker and grill.

10 Servings

Ingredients

Enchiladas
  • 1 pound leftover smoked brisket
  • 10 (6-inch) flour tortillas
  • 2 (10-ounce) cans red enchilada sauce, divided
  • 1 (4.5-ounce) can chopped green chilis
  • 2 cups shredded cheddar cheese
  • > 50/50 mix pecan/oak wood pellets
Toppings
  • 1 cup sour cream
  • 1 tablespoon cilantro
  • 1/2 lime, halved
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Preparation

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Step 1 Of 9
1. Preheat your grill to 300°F and slide the lever to SEAR.
2. Chop your leftover brisket into 1/2 to 1-inch cubes. Place brisket in a large skillet and warm it over the center grate.
3. After a few minutes, stir in green chilis and half of the enchilada sauce.
4. Load enchilada filling down the center of tortillas and top with cheese. Roll filled tortillas up and place them, side by side, in a greased 9 x 13-inch baking pan.
5. Pour remaining red sauce over the enchiladas and top with remaining cheese.
6. Slide the lever to SMOKE.
7. Place enchiladas in the smoker on the upper grate.
8. Cook for 25-30 minutes, until the cheese is melted, and the tortillas are slightly crispy.
9. Garnish with sour cream, cilantro and lime slices.
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