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Got some leftover brisket and not sure what to do with it? This Brisket Enchilada Casserole is a game-changer. Imagine layers of tender shredded brisket, enchilada sauce, and gooey cheese all baked to perfection. Topped with sour cream, diced tomatoes, and fresh cilantro, this dish is a flavor explosion. Perfect for a cozy dinner or feeding a crowd, it's comfort food at its finest. Let's dive in!
Brisket Enchilada Casserole Recipe
Ingredients:
- 2 cups cooked brisket, shredded
- 2 cups enchilada sauce
- 1 cup shredded cheese
- 12 pieces corn tortillas
- 1 cup sour cream
- 1 cup diced tomatoes
- 1 cup chopped cilantro
Instructions:
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine shredded brisket and enchilada sauce.
- Layer half of the corn tortillas in the bottom of a baking dish.
- Spread half of the brisket mixture over the tortillas.
- Sprinkle half of the shredded cheese over the brisket mixture.
- Repeat layers with remaining tortillas, brisket mixture, and cheese.
- Bake in preheated oven for 30-35 minutes, until cheese is melted and bubbly.
- Top with sour cream, diced tomatoes, and chopped cilantro before serving.
What You Will Need to Make This Dish
Read more: Brisket Casserole Recipe
What you will need to make brisket enchilada casserole
- Cooked brisket: Adds rich, smoky flavor and tender texture, making the casserole hearty and satisfying.
- Enchilada sauce: Provides a tangy, spicy base that ties all the ingredients together.
- Shredded cheese: Melts to create a gooey, delicious layer that complements the brisket and sauce.
- Corn tortillas: Serve as the foundation, adding a slightly chewy texture and authentic taste.
- Sour cream: Adds a creamy, tangy contrast to the spicy enchilada sauce.
- Diced tomatoes: Provide freshness and a burst of juicy flavor, balancing the richness.
- Chopped cilantro: Adds a fresh, herbal note that brightens up the dish.
Essential Tools and Instruments
What tools/instruments will be needed to make Brisket Enchilada Casserole Recipe
- Mixing bowl: Essential for combining shredded brisket with enchilada sauce, ensuring even distribution of flavors.
- Baking dish: Needed for layering tortillas, brisket mixture, and cheese, then baking everything to perfection.
- Oven: Crucial for baking the casserole, melting the cheese, and blending all ingredients together.
- Knife: Important for dicing tomatoes and chopping cilantro for the topping.
- Cutting board: Provides a stable surface for safely chopping tomatoes and cilantro.
Brisket Enchilada Casserole Recipe
A hearty and delicious casserole made with tender brisket and enchilada flavors.
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Ingredients:
Main Ingredients
- 2 cups Cooked brisket, shredded
- 2 cups Enchilada sauce
- 1 cup Shredded cheese
- 12 pieces Corn tortillas
- 1 cup Sour cream
- 1 cup Diced tomatoes
- 1 cup Chopped cilantro
Instructions:
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine shredded brisket and enchilada sauce.
- Layer half of the corn tortillas in the bottom of a baking dish.
- Spread half of the brisket mixture over the tortillas.
- Sprinkle half of the shredded cheese over the brisket mixture.
- Repeat layers with remaining tortillas, brisket mixture, and cheese.
- Bake in preheated oven for 30-35 minutes, until cheese is melted and bubbly.
- Top with sour cream, diced tomatoes, and chopped cilantro before serving.
Notes:
Feel free to add jalapenos for extra spice.
Read more: Brisket Stew Recipe
Nutrition value:
Calories: 450kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 3mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap and foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove plastic wrap and foil.
- Bake at 350°F (175°C) for 35-40 minutes until bubbly.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap tightly with plastic wrap and foil.
- Freeze for up to 3 months.
- Thaw in the fridge overnight.
- Remove plastic wrap and foil before baking.
- Bake at 350°F (175°C) for 40-45 minutes until hot and bubbly.
Using smoked brisket instead of regular brisket adds a deep, rich flavor to the enchilada casserole that makes it stand out.
Frequently Asked Questions
FAQ:
How long does it take to prepare this casserole?
About 45 minutes, including baking time.
Can I use flour tortillas instead of corn?
Yes, but the texture will be slightly different.
What type of cheese works best?
Cheddar or Monterey Jack are great choices.
Can I make this dish ahead of time?
Absolutely, just assemble it and refrigerate until ready to bake.
Is there a vegetarian version?
Substitute brisket with black beans or a meat alternative.
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