If I have it, I like to start out with left-over brisket and add it to the red chili sauce.
One confession: I really prefer Land O Lakes American cheese to cheddar or jack because it melts into a creamy puddle and mixes right into the sauce so nicely.
I might just whip up a batch tonight.
The woman I got the recipe from said her MIL serves the burritos and then the stacked enchiladas for big family weekend get-togethers and it is the enchilada dish that people crave.
While I love brisket in any form, especially smoked, I find it is too fatty for this recipe. I buy the sirloin on sale, usually paying the same or less than for brisket. The sirloin (top loin, not tip) cooks faster and has less fat. I try to buy whole muscle cuts in cryovac and will trim the sirloin closely, saving the trimmed fat to grind with venison when I make burger. I leave the fat on a brisket, especially when smoking it, so it remains moist. Although, leftover brisket could be trimmed and would already have the fat cooked through it and would heat up really fast, wouldn’t it? I know when we smoke a whole brisket, there are always bits that crumble during the slicing. Those would be ideal.
Good tip for those days when I am in a real hurry. However, I do have to add that the hour/2 hrs of simmering the top sirloin in the sauce w/onions and chilies gives the sauce a depth of flavor you might not get in a hurry. And the sirloin is wonderful in the burritos, too.
Enjoy, tonight! I love how these threads often make my menu decisions for me! We haven’t had the stacked enchiladas for awhile, so I may also make them soon.