Monday, February 28, 2011
Brisket - Take Two
We absolutely LOVED our brisket tacos last night, but there was so so so much meat left over! I saved enough for a couple more tacos, but decided to turn the rest of this yummy tender meat into enchiladas. My great grandmother used to make sour-cream chicken enchiladas when I was a little kid & they were my fave! So, I called up my grandmother and the basics of the recipe. Here's my take on our family's classic:
Sour Cream Chicken (Brisket tonight) Enchiladas
For the Sauce:
- 1/2 cup sour cream
- 1 tablespoon cream cheese
- 1/2 tablespoon milk
- 1/2 tablespoon beef stock (because I had some on hand)
- 1/2 teaspoon of cumin
For the Filling:
- About 1 lb of brisket, cooked and shredded (this was classically made with shredded chicken)
- 4 oz cream cheese
- 1/4 cup onion, chopped and sauteed
- 1 tablespoon fresh cilantro, torn up
- 1 jalapeno, finely chopped
- 1/4 cup shredded cheddar cheese
- White corn tortillas
- Extra shredded cheddar cheese to sprinkle on top
Preheat oven to 350 degrees.
I started by sauteing the onions in about 1/2 tablespoon of olive oil over medium-low heat until they were soft and brown. In a large mixing bowl mix together your meat, cream cheese, cilantro, jalapeño, shredded cheese, and the sauteed onions. Mix all this thoroughly and set aside.
In a small sauce pan over low heat mix together the cream cheese, sour cream, milk, beef stock, and cumin. Stir continuously until everything is incorporated and fragrant.
Soften the tortillas by wrapping a stack of 5 tortillas in a wet paper towel and microwaving for about 30 seconds. Grease your baking dish, I recommend a 13 x 9 dish (the spray stuff is sufficient). Now, to assemble your enchiladas spread about a 1/4 -1/3 cup of your meat filling into each tortilla, roll it up, and place the seam side down in your baking dish. This doesn't have to be super exact, so just adjust the amount of filling as needed for the size of your tortillas.
After you get all of your enchiladas assembled, pour the sour cream sauce over all the enchiladas & sprinkle with shredded cheese.
Bake at 350 degrees for about 30 minutes, or until the sauce is bubbly and cheese is melted.
Hope you enjoy!!!