Determined not to freeze the leftover brisket, I came up with this recipe for our pellet grill. We use our grill more than our oven and enjoy the outdoors at the same time. While the food is cooking, the cerveza is ice cold.
1Grease a 7x11 glass pan. I find this an odd size but it's perfect for a family of 3.
In each tortilla (these are the smaller soft taco size), add the chopped brisket to your liking. Roll them up and place them side by side. I was able to get 8 in this dish.
2Take your brisket drippings and spoon over the rolled up tortillas. This is where all your spices are from the original cook. If you don't have the drippings, consider adding some spices in your chili. Coat each one liberally.
3Pour the canned chili over the enchiladas. Add the cheese, then the onions.
On a pellet grill, cook at 250* for about 45 minutes until bubbly and cheese is melted. If using your oven, cook at 350* for about 30 minutes.
4Add salsa and sour cream if desired. Serve with rice and beans (try Bush's Refried Beans. They are really good!!)