Tips~If you cannot find the Gebhardt chili powder, just use 2 more tablespoons of the chile ancho powder. Any cooked shredded meat will work fine for this recipe or bump up the shredded cheese and mix with green onions for some real cheesy filled enchiladas.
Below are two versions of beef brisket~ Click onto to the pictures to see full recipes on site.
Slow Braised Beef Brisket In The Oven
Smoked Beef Brisket On The Grill
Brisket Enchiladas With Texas-Style Chili Gravy
- 1/3 cup oil avocado, vegetable, canola
- 1/3 cup flour
- 2 tablespoons chile ancho powder
- 2 tablespoons red chili powder I used Gebhardt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon salt or to taste
- 1 teaspoon pepper
- 2½ cups low-sodium chicken broth
- 4 cups cooked beef brisket finely chopped or shredded
- 12 corn tortillas
- 2 cups Monterey jack cheese shredded
- 1/4 cup oil for brushing tortillas
- Heat the oil to medium heat. Whisk in the flour and cook, stirring often, for 5 minutes.
- Add in all of the remaining ingredients in the order listed. Whisk to combine, taste for salt. Reduce heat slightly and continue cooking for a good 30 to 35 minutes or until gravy becomes thick. Yields almost 3 cups.
- Preheat oven to 350ºF. Preheat a large skillet to medium heat for 5 minutes. Brush the corn tortillas with oil as the pan heats up, set aside. Warm the oiled tortillas for about 30 to 40 seconds per side and transfer to a plate.
- Ladle in half of the chili gravy into a large large baking dish. Fill each corn tortilla with a couple of tablespoons of brisket and roll as tight as you can. Transfer to the baking dish and lay on top of sauce. Repeat until all filled and rolled. Top with remaining sauce, cheese and any remaining brisket if you have any left. Bake in oven for about 30 to 35 minutes or until cheese is melted.