Another Semi-Ho Enchilada Recipe...

A while back, I made some beans and threw in some leftover brisket and we ate it with homemade corn tortillas. There was some of the bean and brisket mixture leftover, so I froze the leftovers for another day. Recently, I pulled some of this out of the freezer, let it defrost, and made up some enchiladas. I know some people prefer to make a new dinner every night but, I like to make larger quantities of some things with the intention of freezing some for another day or purpose.



Preheat your oven to 350F and round up a 9x13 baking dish. Open up your can of enchilada sauce (28 oz) and pour some in the bottom of your baking dish. Open up your package of tortillas and put 12-15 on a plate. It would be best to heat them up to make it easier to roll. (I didn't because I was feeling lazy and they were going to be covered up with sauce and cheese anyway. LOL) Cover and heat them in the microwave or wrap them up in foil and heat in the oven till warm. Dish out about three tablespoons of the brisket/ bean mixture down the middle of a tortilla and roll it up and place in the bottom of your baking dish. If the tortilla tears just do your best to roll it up. Nobody will know after it is baked!
Repeat with your remaining tortillas until the dish is filled. Then pour the rest of the enchilada sauce over the top.

Next, sprinkle as much cheese as desired on top.



Then, bake uncovered for 30 minutes or until everything is hot and the cheese is melted. Yes, that is a blend of Cheddar and Monterey Jack that was in that bag at the top. *hangs head in shame*





Sorry about this one. I wasn't thinking and dished these out with a spoon so it's not that pretty. They were very good! Mr. Hairball likes lots of light sour cream on top of his enchiladas. *grins*