Brisket Enchilasagna

by zydecopaws on April 16, 2010

What do you do when the tortillas you were going to use for enchiladas turn out to be in small pieces due to poor refrigerator stacking techniques? Make enchilasagna, that’s what. And when you have leftover brisket, even better.

Start with a little sauce on the bottom of the pan and add the busted tortillas. Put in enough to cover the bottom of the pan.

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Add a layer of meat (in this case, chopped brisket), some sauteed onions and peppers (tonight it was jalapenos; we were out of the green chilies), a handful of chopped olives, and top with shredded cheese (not shown here, but don’t worry, you’ll see it later).

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Add another layer of tortilla pieces. I got lucky here with a couple that were mostly intact.

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Lather, rinse, and repeat the part about adding all the fillings. Pour on some of the enchilada sauce right after it looks like this.

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Pour on some more enchilada sauce. This particular batch took about 1 1/2 medium-sized 19oz. cans all totaled. Top with more shredded cheese and some sliced olives.

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Put the pan on a covered grill (in this case Bubba Ho-Keg) at around 350°F for about 15-20 minutes. You’ll know it is done when the cheese is all melted and the sauce is bubbling in several places. It should look something like this.

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Serve it like you would lasagna. Get out the spatula, cut it into sections, garnish with some cilantro, and add a dollop or two of sour cream.

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This was some good stuff. The smokiness of the brisket was very apparent, and although this batch was a bit to spicy for the youngest, the rest of us enjoyed it thoroughly.

For dessert it was the return of grilled pineapple.

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For some reason I hear the couch calling me again…

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