Brisket Enchiladas Nuevo Leon
4 HRS
Time to Cook
6
Servings
19
Ingredients
Ingredients
Enchilada Sauce
Preparation
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Step 1
Preheat oven to 375°F.
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Step 2
Heat oil in stockpot over MEDIUM heat until hot. Place Brisket in stockpot and brown evenly. Remove from stockpot and season with salt and black pepper.
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Step 3
Add onion and garlic to stockpot; cook and stir 3-4 minutes or until onion is tender. Return Brisket, fat side up, to stockpot. Add broth; bring to a boil. Reduce heat; cover tightly and simmer 3-3 1/2 hours or until Brisket is fork-tender.
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Step 4
Meanwhile, prepare Enchilada Sauce. Pour boiling water over chiles to cover in medium bowl; let stand 30 minutes or until chiles are softened. Drain chiles, reserving 1 cup liquid. Set aside. Heat oil in small saucepan over MEDIUM-HIGH heat until hot. Add onion and garlic; cook and stir 3-4 minutes or until onion is tender. Place onion mixture, chiles, reserved liquid, oregano, salt and sugar in blender or food processor. Cover; process until smooth. Strain sauce. Set aside.
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Step 5
Remove brisket from stockpot and cool slightly. Skim fat from cooking liquid and reserve 1 cup cooking liquid. Trim and discard fat from brisket and shred.
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Step 6
Combine shredded Brisket, reserved cooking liquid, 1 cup enchilada sauce, Monterey Jack cheese and cilantro in medium bowl. Spoon about ½ cup beef mixture down in center of each tortilla. Fold one side of tortilla over filling and roll up. Place seam-side down in greased 13 x 9-inch glass baking dish. Pour remaining sauce over enchiladas. Cover with aluminum foil.
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Step 7
Bake for 30-40 minutes or until heated through. Top with queso fresco; garnish with green onions, as desired.
Nutrition Information
Nutrition information per serving: Calories 480; Total fat 21g (Sat. fat 7g; Trans fat 0g); Cholest. 115 mg; Sodium 780mg; Total Carb. 35g; Fiber 7g; Total Sugars 2g; Protein 41g; Vit D (6% DV); Calcium (30% DV); Iron (30% DV); Potas. 30%DV)
