Smoked Brisket Enchiladas with Roasted Chile Sauce

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Corn tortillas filled with tender smoked brisket, rolled and baked under a rich roasted chile sauce for a smoky, comforting Mexican dinner. This Mexican-inspired taco and burrito recipe, ready in about 510 minutes, pairs smoked brisket, corn tortillas, shredded Monterey Jack cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 480 min Serves 4 Mexican cuisine 550 cal/serving

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Ingredients

10 oz, shredded smoked brisket
8 small corn tortillas
1 1/2 cups shredded Monterey Jack cheese
4 whole dried guajillo chiles
2 whole dried ancho chiles
3, peeled garlic cloves
1/2 medium, quartered yellow onion
2 tbsp vegetable oil
1 tsp ground cumin
1/2 tsp dried oregano
2 cups chicken broth
to taste salt
to taste black pepper
2 tbsp, chopped fresh cilantro
1/3 cup, for serving sour cream

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Instructions

Step 1: Toast 4 dried guajillo and 2 dried ancho chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant but not burnt. Remove stems and seeds. Soak chiles in 2 cups hot chicken broth for 20 minutes to soften.
Step 2: In a blender, combine softened chiles with 3 peeled garlic cloves, 1/2 medium quartered yellow onion, 1 tsp ground cumin, 1/2 tsp dried oregano, and 1/2 tsp salt. Blend until smooth, adding soaking liquid as needed to make a thick sauce.
Step 3: Heat 2 tbsp vegetable oil in a saucepan over medium heat. Pour in the chile sauce and simmer gently for 10 minutes until slightly thickened and flavors meld. Adjust salt and pepper to taste.
Step 4: Preheat oven to 375°F. Lightly oil a 9x13-inch baking dish. Warm 8 small corn tortillas in a skillet or microwave to make them pliable.
Step 5: Place about 1/4 cup shredded smoked brisket and 2 tbsp shredded Monterey Jack cheese in the center of each tortilla. Roll tightly and place seam side down in the baking dish.
Step 6: Pour the roasted chile sauce evenly over the rolled enchiladas and sprinkle with remaining 1 cup Monterey Jack cheese.
Step 7: Bake uncovered for 20 minutes until cheese is melted and bubbly. Remove from oven and let rest for 5 minutes.
Step 8: Garnish with 2 tbsp chopped fresh cilantro and serve with 1/3 cup sour cream on the side for a smoky, rich Mexican meal.