I have posted a few things I have done with leftover brisket. Shepherd's Pie, omelet, tacos etc. Well, I did one of those omelets yesterday and had a little of my quasi ranchero sauce. Hmmmm, sauce, brisket, corn tortillas..........Eureka! ENCHILADAS! Combining 2 of the best foods Texas has to offer can be dangerous. I just needed to stretch the sauce a little and make sure I had some grated cheese and off we went. The sauce: Just lightly brown a little oil and flour with some chili powder. Just barely brown it. We're not going for gumbo roux here. Add some stock slowly and whisk. Add some cumin, oregano, salt and pepper. Then a little tomato sauce. To grow it to have enough for the enchiladas I added some water and some Taco Bell seasoning. Worked like a charm. Brisket chopped/pulled and warmed just a tad This is a must,lightly frying the tortillas: Put a little brisket in Roll em up and put them on a coat of the sauce Baked em at 375 for about 10 minutes then added cheese and put them back in for about 5-7 to melt the cheese. Felt like I needed a veggie on the plate so I added a few Poblano poppers from this weekends smoke.