Your shopping cart is empty!
RiverWay Mike - Brisket or Pork Enchiladas
- Brisket or pulled pork (leftovers work great!!)
- Cilantro for garnish
- Green onion
- Blended shredded cheese
- Queso Fresco or other crumbly Mexican cheese
- Red and/or green enchilada sauce canned
- Four41South Fat Henry’s and Monk McGuire’s Honey Suckle Dust
- Corn tortillas
- Aluminum pan or 9X13 baking dish
- Sour cream (optional toping)
In a 13X9 aluminum pan or baking dish layer, Enchilada sauce Corn tortillas, Enchilada sauce, Brisket or pork butt leftovers, Shredded cheese, Queso Fresco cheese, Enchilada sauce, Green onion. Repeat layers again and top with enchilada sauce, Shredded cheese, cilantro, and green onion. Bake indirect and covered with foil at 350° for about 30 minutes, then remove foil and continue to bake until top is melted and bubbly. About 15 minutes. Enjoy!!!
Rub generously with Fat Henry’s from Four41South Bbq. Slow cook at 250 with indirect heat until internal temp is 200-205. Brisket can be wrapped with foil or butcher paper at 160 if desired (liquid can be added such as broth, black coffee…when wrapped to add moisture). Remove cooked brisket, wrap and allow to rest for at least 30 minutes before slicing (can rest in a tight wrap in a cooler with towels or blankets for up to 6 hours).
Rub generously with Monk McGuires Honey Suckle Dust from Four41South Bbq. Slow cook at 250 with indirect heat until internal temp is 200-205. Rest covered or wrapped pork butt for at least 30 minutes, then pull (shake a little more rub on after pulling to add more flavor).