Tuesday, October 30, 2012

green chile brisket enchiladas

so, here's the deal with these enchiladas... they are really more of an enchilada "stack" because they aren't rolled. i use this method for making enchiladas a lot, because when you're putting together a quick dinner, how much easier is it to get all of the goodness with a lot less work? much easier. :)

the brisket i used for these came from our friend aaron, who smoked the most incredible meat EVER this weekend and gave us some leftovers. if you're starting from scratch, here is a simple recipe (this is a good one if you prefer to cook your meat in the slow cooker... it's a recipe for brisket tacos, but just follow the instructions for the meat).

this was such a quick, yummy dinner with just a few ingredients... this will be a new go-to in our house!

here's what you'll need:
1 lb. brisket, shredded
2 cups green enchilada sauce (green chile salsa is okay too)
1 jalapeno, finely chopped (keep the seeds for more heat, discard for less. we always keep them!)
4 green onions, chopped
2 cups chihuahua or monterey jack cheese
6-8 tortillas (i used flour tortillas i had just picked up at the farmer's market, but corn or whole-wheat would be delicious too!) 

my favorite enchilada sauce

preheat oven to 400. in a medium-sized bowl, combine brisket, 1 1/2 cups enchilada sauce, jalapeno, onions, and 1 cup cheese.
beautiful colors!

in an 8x8 greased casserole dish, spread 1/2 your brisket mixture into a layer across the bottom. cover with a layer of tortillas. repeat. pour the remainder of the enchilada sauce over the second layer of tortillas, then cover with the remaining cheese.

bake in oven for 20-25 minutes, or until cheese is nice and bubbly and browning around the edges. garnish with green onions and dive in. you will absolutely love these!


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