NUESTRA VOZ DE NORTH TEXAS


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No. 121

 

Sour Cream Brisket Enchiladas
June 14, 2018
G. Jimenez

Brisket Tacos are good, but Brisket Enchiladas are so much better! This recipe will deliver a mouthwatering brisket that pulls apart like butter, and a rich sour cream sauce that will leave you wanting more with every bite. These enchiladas will be a favorite to even the pickiest of eaters.

Sour Scream Enchilada Sauce

¼ Cup Butter
¼ Flour
2 Cups Chicken Broth
½ Salt
¼ Pepper
2 Cups Sour Cream

Medium Sauce Pan
Melt Butter
Add Flour (Make sure flour doesn’t stick together)
Add Chicken Broth Gradually
Cook until thickens and bubbles
Take Sauce off burner
Poor in Sour Cream

Brisket

Brisket
2 Jars of Mustard
Pepper
Salt

Slow Cooker
Rub with Pepper & Salt
Drench Brisket in mustard
Place in cooker fat side up
Slow cook for 8-10 hours

Enchiladas
Corn tortillas
Shredded Cheese

Baking Pan
Chop up brisket
Roll brisket into lightly fried tortillas
Add cheese
Cover bottom of pan with Sour cream sauce
Fill pan with rolled tamales
Completely cover enchiladas with sauce
Add more cheese to the top of the pan (the cheesier the better)
Bake at 350 degrees until cheese is completely melted

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