Leftover Brisket Enchiladas with Hatch Chiles
These Leftover Brisket Enchiladas with Hatch Chiles are the best comforting dinner and are a delicious way to use up leftover brisket. Roasted hatch chiles give these shredded beef enchiladas a distinct southwestern flair and a hint a spice. Smothered in red enchilada sauce and melty cheese, this dinner can’t get any better.
If you are looking for more leftover brisket ideas, these Leftover Brisket Tacos are a family favorite during the summer!
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read the full disclosure here.
Why This Recipe is So Good
Hatch chiles turns your favorite beef brisket enchilada recipe into an even better meal. Flour tortillas are stuffed with juicy and tender leftover brisket, roasted hatch chiles then are smothered in red enchilada sauce and melty cheese. These hatch chile enchiladas aren’t that spicy. They have a slight kick of heat and a nice green chile peppery flavor.
Hatch chile season is short usually only lasting from late July through early September, but when they are here it’s amazing. Native to the Hatch Valley in New Mexico these fiery long skinny green chiles have a distinct flavor that goes so well with almost any meal. They are spicy and peppery and so delicious in these brisket enchiladas.
Recipe Ingredients
- Leftover brisket – I used leftover brisket from this The Ultimate Slow-Cooked Oven Roasted Brisket Recipe, but any leftover brisket you have on hand will work here.
- Hatch chiles – These green chiles adds the perfect amount of spice to these cheesy brisket enchiladas. I love roasting my own hatch chiles since it’s super easy but jarred chile will work if it’s not hatch chile season.
- Enchilada red sauce – I used this vegan red enchilada sauce from scratch. Feel free to swap it out for a green chile enchilada sauce if you prefer.
- Toppings – Serve with sliced avocado, more roasted hatch chiles, sliced jalapenos, lime wedges, sour cream or chopped cilantro.
How to Make Leftover Brisket Enchiladas with Hatch Chiles
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Roast hatch chile peppers
Preheat broiler to high. Roast hatch chiles on a sheet pan until charred and blistered. Use a pair of tongs to wrap the peppers in the aluminum foil like an envelope, then allow the peppers to cool enough so you can peel off the skin. From here, roughly chop the chiles, then set aside.
Make brisket filling
In a large skillet saute onions in olive oil until soft, add minced garlic, then stir in chopped leftover beef brisket, chili powder and hatch chiles and some of the enchilada sauce. Stir then set aside.
Assemble enchiladas
Add a little bit for the enchilada sauce to the bottom of a baking dish. Then add a few spoonfuls of the brisket/chile mixture to the center of a tortilla with shredded cheese. Roll it up then place it seam side down in the pan with the enchilada sauce. Repeat with the remaining tortillas and filling. Once all the tortillas are rolled up, cover them with the remaining enchilada sauce and shredded cheese.
Bake
Bake in a preheated oven until the cheese is golden brown and bubbly. Allow to cool slightly, then serve hatch chile brisket enchiladas with sour cream, chopped tomatoes, and cilantro. Enjoy!
Looking For More Recipes?
- Cheesy Ground Beef Enchiladas with Red Sauce
- Ground Turkey Enchiladas
- Skillet Beef Fajitas
- 4-Ingredient Guacamole Recipe (without Cilantro or Tomatoes)
- Guacamole Seasoning
- Roasted Hatch Chile Baked Mac and Cheese
- Roasted Hatch Chile Burgers
- Hatch Chile Guacamole
If you love this recipe, leave a review and a ⭐️ 5-star rating or 📌 save it to Pinterest for later. Subscribe to The Midwest Kitchen Blog’s Newsletter for more recipes like this delivered straight to your inbox! Visit our sister site for more delicious recipes at Matcha and Kale.
Leftover Brisket Enchiladas with Hatch Chiles
Equipment
- Sheet pan lined with aluminum foil
- Large skillet
Ingredients
- 2 – 3 hatch chiles hot or mild
- 2 tablespoons olive oil or vegetable oil
- 1 cup yellow onion diced
- 3 garlic cloves minced
- 1 lb leftover beef brisket about 2 ½ cups chopped
- 1 teaspoon chili powder optional
- 2 ½ cups enchilada red sauce homemade or store-bought, divided
- 16 ounces of cheddar cheese shredded, about 5 cups
- 6 flour tortillas or corn tortillas
Serving suggestions
- Sour cream
- Sliced avocado
- Refried beans or black beans
- Salsa
- Chopped cilantro or parsley
- Lime wedges
Instructions
Roast hatch chile peppers
- Preheat broiler to high. Line a sheet pan with aluminum foil. Place hatch chiles on the sheet pan. Broil on each side for 3 – 5 minutes or until charred and blistered.2 – 3 hatch chiles
- Use a pair of tongs to wrap the peppers in the aluminum foil like an envelope. Or place the peppers into a bowl, then top with a piece of aluminum foil.
- Allow the peppers to cool enough so that you can handle them, then peel off the skin, roughly chop them, then set aside. I like to wear gloves while doing this.
Make brisket filling
- Preheat oven to 400 degrees Fahrenheit.
- Heat a few tablespoons of olive oil in a large skillet over medium heat. Cook diced onions for 5 – 7 minutes or until soft. Add in the minced garlic and cook for another 30 seconds to 1 minute or until fragrant. Remove the skillet from the heat, then toss in roasted chopped hatch chiles, chopped brisket, chili powder (if using), and ¼ cup of the enchilada sauce. Stir and set aside.2 tablespoons olive oil, 1 cup yellow onion, 3 garlic cloves, 1 lb leftover beef brisket, 1 teaspoon chili powder, 2 ½ cups enchilada red sauce
Assemble and bake enchiladas
- To the bottom of a 9×13-inch baking dish, add ½ – ¾ cup of enchilada sauce.
- To the center of one tortilla, add a few spoonfuls of the brisket/chile mixture and shredded cheese. Roll up the tortilla, then place it seam-side down in the pan with the enchilada sauce. Repeat with the remaining tortillas and filling.16 ounces of cheddar cheese, 6 flour tortillas or corn tortillas
- Once all the tortillas are rolled up, cover them with the remaining enchilada sauce and shredded cheese.
- Bake in a 400-degree preheated oven for 25 – 30 minutes or until the cheese is golden brown and bubbly.
- Allow to cool slightly, then serve hatch chile brisket enchiladas with sour cream, chopped tomatoes, and cilantro. Enjoy!
Notes
How To Store/ Make Ahead
Reheat enchiladas in the oven at 400 degrees Fahrenheit for 10 – 15 minutes or until heated through. If reheating from frozen, cover the enchiladas with a lid or aluminum foil so they stay soft.Tips and Tricks
- Brisket – Leftover smoked or baked brisket. It doesn’t matter how it’s seasoned because it’s going to be covered in red enchilada sauce which has plenty of flavor and spices.
- Hatch chiles – These green chiles are labeled mild or hot. I find that hatch chiles are pretty hot raw, but their spice level mellows out significantly once cooked. I used 2 hot chiles for this recipe and it wasn’t that spicy, just a subtle kick of heat. If you are sensitive to heat, use the mild peppers and remove the seeds before adding them to the meat mixture. And taste the chiles after roasting to get a feel for their spice level.
- Tortillas – I made my tortillas from scratch and they were pretty big so I only needed 5 to fit all the filling. If you are using store-bought tortillas, you might need to use 6 or 7, depending on how you stuff your enchiladas. If using corn tortillas, you might need even more, since they are smaller.
- Cheese – I used a 3 cheese Mexican cheese blend. Monterey Jack, yellow or white cheddar or even shredded mozzarella cheese would be delicious here.
- Enchilada sauce – I used a homemade red enchilada sauce. Green chile enchilada sauce can be used instead if you want a more green chile enchilada flavor.
- Spice – If you want these enchiladas to be really spicy, add a few serranos or jalapeno peppers to the meat mixture.
