Smoked Brisket Enchiladas with Roasted Chile Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

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 tacos & burritos ready in about 65 minutes blends shredded smoked brisket, small corn tortillas, shredded Monterey Jack cheese into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 550 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Step 6: Pour the roasted chile sauce evenly over the rolled enchiladas and sprinkle with remaining 1 cup Monterey Jack cheese.
7. Step 7: Bake uncovered for 20 minutes until cheese is melted and bubbly. Remove from oven and let rest for 5 minutes.
8. 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.