Enchilada Grande
serves 4
A great way to use up leftover meats and vegetables is to combine them into a hearty, pre-seasoned filling for baked enchiladas. This recipe uses leftover beef brisket, but you can substitute whatever leftovers you have on hand.
This recipe is part of Andrew Schloss's Sunday Dinners.
1/2 cup warm red chili sauce
1/2 cup low-sodium broth (chicken or vegetable)
1 teaspoon ground cumin
2 teaspoons chili powder
8 (6-inch) flour tortillas
1 pound leftover beef brisket or other leftover meat
1 1/2 cups leftover cooked vegetables
2 teaspoons olive oil
1 clove garlic, minced
4 ounces Monterey Jack, crumbled
prep: 10 minutes
total: 30 minutes
aluminum foil
small saucepan
pie plate
baking dish
1. Preheat the oven to 375F. Combine the sauce, broth, cumin and chili powder in a small saucepan and bring to a boil. Set aside.
2. Wrap the tortillas in foil and warm in the preheated oven for 8 minutes. (Or wrap in plastic wrap and microwave and full power for 1 minute.)
3. Chop the brisket and vegetables and combine with the oil, garlic, a sprinkling of salt and pepper and 1/4 cup of the sauce mixture. Pour the remaining sauce mixture into a pie plate. Lay a tortilla in the sauce and place 2 tablespoons of the meat mixture down the center. Roll up the tortilla around the filling and place, seam side down, in a baking dish large enough to hold all the rolls in a single layer. Roll up the rest of the enchiladas and place them side by side in the baking dish. Spread the remaining sauce mixture over the top.
4. Cover the dish and bake for 10 minutes.
5. Remove the cover, scatter the cheese over the top, and bake for another 5 minutes, uncovered, until the cheese melts.
