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Easy Brisket Enchiladas

Vianney Rodriguez
  • minutes
  • Serves

INGREDIENTS

12

corn tortillas (fried until crisp)

2 cups

cooked (shredded brisket)

1 14.5 ounce can

of your favorite enchilada sauce

Shredded cheese of your choice (I used a mix of Oaxaca and Chihuahua)