Brisket Enchiladas

How to make Brisket Enchiladas Recipe

Serves: 4

Ingredients:
1 pound smoked brisket
1/4 cup yellow onions, diced
1 Anaheim chile pepper, roasted and diced
Salt and pepper, to taste
4 flour tortillas
2 cups Red Chile Sauce
8 oz. cheddar cheese, shredded
1 oz. green onion, chopped
2 oz. black olives, sliced

Method:
In a saucepan on medium heat, add brisket, yellow onions, and diced peppers. Season the mixture with salt and pepper. Cook until the onions are soft, and set aside.

Warm the tortillas and fill each one with ¼ pound of meat, roll into a burrito, and place in a foil pan.

Set up the grill for two-zone indirect cooking at 350 degrees F.

Top the tortilla rolls with 1 cup Red Chile Sauce, cheese, green onions, and olives. Cover the foil pan with a sheet of aluminum foil. Cook enchiladas on the grill for 30 minutes or until the cheese is melted. Halfway through the cooking process, add the remaining cup of chile sauce over the enchiladas.

Remove the foil pan from the cooker and discard the foil cover. Cool for 5 minutes.

Serve immediately.

Note:
Sour cream and guacamole are excellent condiments for enchiladas.