Shredded Beef Enchiladas
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.
Servings: 4
Calories: 1109kcal
Ingredients
- 1 ½ pounds smoked brisket shredded
- 2 teaspoons granulated garlic
- 1 teaspoon black pepper
- 28 ounces enchilada sauce
- 5 cups cheddar cheese shredded, divided
- 8 flour tortillas
- salsa fresca for serving
- sour cream optional for serving
Instructions
- Preheat your pellet grill to 350°F.
- Heat shredded beef brisket in a skillet with granulated garlic and black pepper until warmed through.
- 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.
- 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.
- Serve hot with salsa fresca and sour cream.
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.
Nutrition
Calories: 1109kcal | Carbohydrates: 51g | Protein: 77g | Fat: 65g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 247mg | Sodium: 3221mg | Potassium: 770mg | Fiber: 6g | Sugar: 16g | Vitamin A: 2742IU | Vitamin C: 4mg | Calcium: 1098mg | Iron: 7mg