(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
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 Stew 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.
Print
Jump to comment
Pin This
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.
Nutrition value:
Calories: 450kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 3mg
Keywords:
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.
0 thoughts on “Brisket Enchilada Casserole Recipe”