Authentic Tex Mex Part 6: How To Make Stacked Smoked Brisket Enchiladashttp://www.roadfood.com/Forums/(c) Roadfood.com Discussion Board30Re:Authentic Tex Mex Part 6: How To Make Stacked Smoked Brisket Enchiladas (MikeS.) Sounds like our very long time favorite enchilada casserole. We make that with ground beef. I love me some brisket though! <br> http://www.roadfood.com/Forums/fb.ashx?m=637284Sun, 20 Feb 2011 01:15:49 GMTRe:Authentic Tex Mex Part 6: How To Make Stacked Smoked Brisket Enchiladas (Big_g) YUM...sounds likes supper! <br> http://www.roadfood.com/Forums/fb.ashx?m=636055Thu, 10 Feb 2011 15:22:54 GMTRe:Authentic Tex Mex Part 6: How To Make Stacked Smoked Brisket Enchiladas (Foodbme) Sounds like Mexican Lasagna to me! But also sounds good too!&nbsp; <br> http://www.roadfood.com/Forums/fb.ashx?m=636045Thu, 10 Feb 2011 14:03:34 GMTAuthentic Tex Mex Part 6: How To Make Stacked Smoked Brisket Enchiladas (scrumptiouschef) I've been writing a ten part series on Tex Mex recipes. Here's another part: <br> &nbsp; <br> Ingredients <br> 2 lbs Brisket, smoked til tender, chopped <br> 18 tortillas, corn, drizzled with olive oil and roasted til warm, soft and pliable <br> 2 lbs Cheese, typical enchilada cheeses in Austin are: Colby, Jack, Asadero, Longhorn cheddar or any two complimentary cheeses: one mild, one strong, each need to be creamy <br> Red Sauce [ recipe follows ] <br> Sauce recipe <br> 3 each 12 oz cans, tomatoes, whole, peeled <br> 1 each, Green Onions, giant, bunch <br> 6 each, Jalapenos, this version is not roasted but typically they are <br> 1 each, bunch, cilantro <br> Juice of 3 limes <br> 1 c. Cream, heavy, whipping [ reserved ] <br> Method Part 1 <br> * Puree all ingredients,except cream, in blender til smooth <br> * Add 1 c. Heavy Whipping Cream and bring to low boil in saucepan <br> * Simmer for 10 minutes to allow flavors to coalesce <br> Method Part 2 [Assembly] <br> * Coat 9" x 14" casserole pan with olive oil <br> * Pour a skift of sauce in bottom of pan <br> * Add 6 corn tortillas <br> * Place enough chopped brisket to cover tortillas <br> * Drizzle with sauce <br> * Cover with cheeses <br> * Repeat order above til casserole is finished making sure top layer is cheese <br> * Bake at 200 degrees for 30 minutes <br> * Let casserole "set up" for a few minutes before slicing <br> &nbsp; <br> * Cooking notes <br> * Photo of final product <br> * The "life" of a brisket <br> Here: <br> <a href="http://www.scrumptiouschef.com/food/index.cfm/2010/11/8/Authentic-Tex-Mex-Part-6-Stacked-Smoked-Brisket-Enchiladas#more" target="_blank" rel="nofollow">http://www.scrumptiousche...risket-Enchiladas#more</a> <br> http://www.roadfood.com/Forums/fb.ashx?m=635980Thu, 10 Feb 2011 02:32:11 GMT