Easy As Beef Brisket Enchiladas
with Cheddar Cheese, Sour Cream & Tomato Salad
- Gluten
- Soy
- Wheat
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
This easy number is guaranteed to put smiles on everyone’s dials for dinner. With tasty packages of mildly spiced beef brisket covered in gooey melted cheese and topped with sour cream; what’s not to like?
Ingredients
1
carrot
1
tomato
1 packet
slow-cooked beef brisket
½ sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy)
1 packet
tomato paste
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
1 packet
Cheddar cheese
(Contains: Milk)
1 packet
mixed salad leaves
1 packet
Light Sour Cream
(Contains: Milk)
Not included in your delivery
olive oil
¼ tsp
salt
⅓ cup
water
1 tsp
brown sugar
drizzle
white wine vinegar
Utensils
Cooking Steps
• Grate carrot. • Cut tomato into thin wedges. • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks.
Little cooks: Under adult supervision, older kids can help grate the carrot.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot, stirring, until tender, 2-3 minutes. Add shredded beef and cook, stirring, until heated through and liquid has evaporated, 4-5 minutes. • Reduce heat to medium, then add Tex-Mex spice blend (see ingredients) and tomato paste and cook until fragrant, 1 minute. • Stir in the salt, water and brown sugar, until slightly thickened, 1-2 minutes. Remove from heat.
• Set air fryer to 200ºC. Line base of an air fryer basket with foil. Lay mini flour tortillas on a chopping board. Spoon beef mixture down the centre. • Roll tortillas up tightly and place, seam-side down, into the air fryer basket. Spray or brush with olive oil. Sprinkle with Cheddar cheese. • Cook enchiladas (in batches) until cheese had melted and golden, 6-8 minutes.
TIP: No air fryer? Preheat grill to medium-high. Drizzle a baking dish with olive oil. Prepare enchiladas as above and place, seam-side down, in a baking dish. Sprinkle over cheese and grill until cheese is golden, 8-10 minutes.
• In a medium bowl, combine tomato, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • Divide beef brisket enchiladas between plates. • Top enchiladas with a dollop of light sour cream. • Serve with tomato salad. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The enchiladas are full of flavour and a firm family favourite, though some found the brisket a little mild and boosted it with bbq sauce, corn and black bean salsa, or extra spices.
- Ease of prep: Quick and straightforward to put together, but many reviewers found the cold brisket very difficult to shred with two forks. Letting it warm through in the frying pan first, or cutting it into strips, made shredding much easier.
- Suggestions: Several customers added capsicum, onion, corn, or a tin of beans to bulk out the filling, and some poured a tin of tomatoes over the top before cooking. Those using the grill found the suggested cooking time too long and recommend checking early to avoid burning.
- Leftovers: At least one reviewer noted the enchiladas were just as good the next day, and another wished they had doubled the brisket to enjoy it in other ways.
- Portions: Some felt the cheese and sour cream supplied were not quite enough to cover all the enchiladas, so having a little extra on hand is worth considering.
