Ok, you guys are gonna like this, very simple ingredients, but is a lot of work, but well worth the work, my kids love it.

First, get yourself a trimmed brisket, the one I use here was 5.5 lbs, this will be the meat for the enchiladas. Then trim it more, cut all fat off you can, I spend a long time trimming it down, there is plenty of fat in the marbled meat

Then throw in a pan for the oven, cut brisket as needed to fit into pan (in half, or 3rds, whatever), does not matter how it goes in the pan, there is no fat side up because you cut all the fat off. I like to use foil pan or foil liner for a no mess cook, I'm very pro no mess.

Season brisket good with:
- Accent
- Salt & Pepper
- Cumin Seed
- Chili powder, rub all this in good
- Fresh Crushed Garlic, throw that on top
- Dice a yellow onion, and throw that on top

Note all the ingredients above are basic chili ingredients, I would like hear some more ingredient ideas from you guys, but this is good as is, very basic . See pic below after all this is done:

Then make a cover with foil (heavy duty is best), seal edges with fingers, throw in oven 325-350, this is what it looks like after 3 to 4 hours:

It is pretty much falling apart here. Take all juice, onions, etc..put in a pan on stove, this is for the Chili Con Carney, see pic below:

Now the only thing I add to this is 2 heaping spoons of flower, the key is to do it w/o lumping, and I’m not very good at this part, tips welcome. But here is what I do, I get some of the juice in a bowl, 2 heaping spoons of flower, mix that good and mix in with the rest of the pot, mash lumps as needed, cook the hell out of it will get rid of the lumps. So let that cook, add water as needed for right thinkness.

Now your brisket is still cooking, take that out, with juice gone, the pan will caramelize, as seen below:

Take meat out on butcher block, add water to pan, stir all that good stuff up off that pan with wood spoon, and throw all that goodness into the chili con carney, cook off water as needed for right thinkness. So continue to cook the chili con carney.

Take your brisket all cooked, put on butcher block, and chop up very good, chop chop chop. Throw into separate pan, mix in about ľ of the chili con carney (saving Ľ of the chili con carney for topping). Cook this a bit.

Now you are ready to “roll your enchiladas”, ever done this before? Get a pan with hot olive oil (say medium high), throw a corn tortilla in there for a second or 2, look for corn tortilla start to buble , then flip real quick (this makes corn tortilla nice and soft, other wise tortilla will crack when trying to roll) use metal tongs, take tortilla out of pan on flat surface (I like to lay foil down, again easy clean up), take your meat mixture and roll tortilla and make enchiladas, see pic below when you are done.

Take the bowl of chili con carney you set aside before, dab about a 2/3 of it on the enchiladas (saving 1/3), see pic below:

Then throw some shredded cheese on it, I think used like that Mexican blend (white/yellow …), then throw the rest of the chili con carney on, it is ready for the oven, see pic below:

Cook on 350 till done, I don’t know, 30 minutes or so, then it looks like this:

Kids love it.

Here is my little girl freaking out her big brother, she’s pretending to put more spice on and Ryan saying “No!! It's good the way it is!!!”lol, my little girl plays everyone like a fiddle.

Enjoy, let me know how it works for ya, and any other ideas, lets hear them!!