Brisket Enchiladas with Homemade Chili Gravy
This is a recipe I came up with to use the leftover brisket I had and if you have never made homemade chili gravy you don’t know what you are missing. You won’t believe how easy it is and you will never buy store bought again… I promise. Also, I will be posting the Cilantro Lime Rice recipe pictured next.
First off I would make the gravy. Get out all the necessary spices and premeasure so they are ready to go once the oil and flour have been heated because you don’t want to over cook the spices. If your kitchen is anything like mine I have more spices than I can count and you don’t want to be rushing around trying to find them:) 1/2 tsp pepper, 1 tsp garlic salt, 2 tsp cumin, 1/2 tsp dried oregano and 2 tbsp chili powder.
Now in a small skillet heat 2 tbsp of high heat oil on medium heat. Stir in 1/4 c flour and cook for 3 to 4 minutes. Add spice mix indicated above and cook for an additional minute. This is when you will know you are on the right track to awesome sauce. The smell at this point is incredible. Add 2 c chicken broth and stir until slightly thick. Reduce heat the simmer for 15 minutes. Please see pictures below for reference. My sauce will probably be darker than yours since my chili power is really dark even though it states light for some reason. Also, If you feel your sauce if a little thick you can added additional chicken broth to thin it out a bit.
Now for the filling. Chop about 2 cups of brisket and dice a small onion. If you don’t have enough brisket you can also use a can of refried beans to make up some of the volume needed.
In a large skillet heat 1 tbsp high heat oil on medium and saute onions for about 1 minute. Add 1 can diced green chili’s and brisket heat on low until warm.
Next you will need to roll the enchiladas. I had actually dipped the tortillas in the sauce but I think it is much easier and less mess to just roll them dry and then add the sauce making sure the tortillas are completely covered so the tortillas don’t dry out. As you will see in the second picture below. Since I dipped the tortillas in the sauce there wasn’t as much on the top as you will have since you didn’t dip them.
In a baking dish sprayed with cooking spray add one tortilla at a time filing with about 1/3 cup of filling top with cheese and roll putting seam side down. This should make from 6 to 8 enchiladas depending on how much filing you end up with. Top with sauce and 1 cup of cheese. Bake at 350 for about 30 minutes until browned. Enjoy! Super Yummy!
Brisket Enchiladas with homemade Chili Gravy
Chili Gravy
3 tbs high heat oil
1/4 c flour
1/2 tsp pepper
1 tsp garlic salt
2 tsp cumin
2 tbsp chili powder
2 c chicken broth
Heat oil in a small skillet add flour and cook for 3 to 4 minutes. Add all spices and cook for additional minute. Add chicken broth and cook until slightly thickened. Reduce heat to low and simmer for 15 minutes.
Filing
1 tbsp high heat oil
2 c chopped Brisket/ If you don’t have this much you can use a can of refried beans
1 small onion diced
1 can diced green chilis
2 c shredded cheddar/jack cheese or whatever you prefer
Heat oil in a large skillet. Add onion and saute for a minute. Then add chilis and brisket heat until warm.
In a large greased baking dish add tortilla 1 at a time filing with 1/3 c filling a sprinkle of cheese. Roll and place seam side down. Continue with remaining ingredients. Add sauce to top insuring all tortilla surfaces is covered. Top with additional cheese and bake at 350 for about 30 minutes until cheese is browned. Enjoy!