Shredded Beef Enchiladas cooked on your pellet grill are a mouthwatering way to use leftover beef brisket. Smoky, cheesy and bursting with flavor, these enchiladas elevate your grill game and impress family and friends every time.

For Mexican night we make favorites like Loaded Beef Fajita Baked Potatoes, Smoked Ground Beef Tacos and Grilled Chicken Enchiladas.

This shredded beef enchiladas recipe is super simple to make and the taste is out of this world amazing. Our son said it was the best thing he’s ever put in his mouth and we can’t disagree!

Why You’ll Love This Brisket Enchiladas Recipe

Perfect use for leftover smoked brisket.
Quick and easy preparation for weeknight dinners.
Delicious comfort food without heating up the house.

Ingredients for Beef Enchiladas

Smoked Beef Brisket or shredded beef chuck roast
Granulated garlic
Black pepper
Enchilada sauce – we are using canned but homemade enchilada sauce is great too.
Flour tortillas or corn tortillas
Shredded cheddar cheese or monterey jack cheese

Toppings for Enchiladas

Salsa fresca – fresh tomatoes, red onion, fresh garlic, cilantro, lime.
Sour cream, Salsa, Avocado

Step-by-Step Instructions for Shredded Beef Enchiladas

Preheat your pellet grill to 350°F.

Heat shredded beef brisket in a skillet with granulated garlic and black pepper until warmed through.

Making enchiladas with shredded beef brisket.

Cover the bottom of a grill-safe baking dish with a thin layer of enchilada sauce.
Add seasoned shredded beef brisket and sprinkle with cheddar cheese.
Roll each tortilla tightly and place seam-side down in the prepared baking pan.

Collage making beef enchiladas on pellet grill.

Pour remaining enchilada sauce over the enchiladas, covering them completely.
Top generously with more shredded cheddar cheese.
Place on pellet grill and cook for 30- 40 minutes, until cheese is melted and bubbly.

Pan of enchiladas topped with pico de gallo.

Serve hot with salsa fresca and sour cream.

Platter with enchiladas, bowl of salsa, baking pan in background.

Recipe Notes

Storage: Store enchilada leftovers covered casserole dish or in an airtight container in the refrigerator for 3-4 days.
Reheating: Reheat in a 350°F oven or pellet grill for 15-20 minutes until heated through.
Make Ahead: Cover with plastic wrap or aluminum foil and refrigerate until ready to grill, up to 1 day in advance.
Oven Directions: If you don’t have a pellet grill, bake in a preheated 375° oven for 30 – 40 minutes.

More Leftover Brisket Recipes You’ll Love

Brisket Stuffed Poblano Peppers: Smoky brisket stuffed into grilled poblano peppers with melted cheese. Delicious and hearty.
Brisket Pizza: Crisp, homemade crust topped with barbecue sauce, tender beef brisket and plenty of cheese. A family favorite.
Brisket Sandwich: Tender bbq brisket piled high on toasted buns and topped with coleslaw. Ideal for quick lunches.

Shredded Beef Enchiladas are the perfect way to turn leftover smoked brisket into a flavorful, crowd-pleasing meal. Ideal for family dinners, casual gatherings or game-day feasts, they’re smoky, cheesy and deliciously satisfying.

Give this shredded beef enchiladas recipe a try on your pellet grill and let us know what you think in the comments below!

Plate of 2 beef enchiladas with salsa and sour cream.

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