Jul 14 2026
Restaurants›Toro›Enchiladas Recipe

Enchiladas Recipe

Inspired by Toro
Time2h
Serves6

Brisket ranchero / tinga queso / chorizo verde / rice, beans, pico salad

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Ingredients

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Brisket Ranchero

Tinga Queso

Chorizo Verde

Rice and Beans

Pico Salad

Enchilada Assembly

Method

Brisket Ranchero Preparation

  1. 1

    Cook the Brisket

    In a large pot, add the brisket, chopped onion, minced garlic, chicken broth, canned tomatoes, chipotle peppers, cumin, and salt. Bring to a boil, then reduce heat and simmer for 3 hours or until the brisket is tender. Shred the brisket with two forks and set aside.

Tinga Queso Preparation

  1. 2

    Prepare Tinga Queso

    In a saucepan, cook the shredded chicken with chopped red onion and canned chipotle peppers over medium heat until the onion is soft. Add cream cheese and stir until melted. Fold in shredded cheese and mix until well combined.

Chorizo Verde Preparation

  1. 3

    Cook Chorizo Verde

    In a skillet, cook the chorizo over medium heat until browned. Add diced green bell pepper, chopped cilantro, and diced jalapeños. Cook for an additional 5 minutes or until the peppers are tender.

Rice and Beans Preparation

  1. 4

    Prepare Rice and Beans

    In a pot, combine rice, black beans, chicken broth, cumin, and salt. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes or until rice is cooked through.

Pico Salad Preparation

  1. 5

    Make Pico Salad

    In a bowl, combine diced tomatoes, chopped red onion, cilantro, lime juice, and salt. Mix well and set aside to let flavors meld.

Enchilada Assembly

  1. 6

    Assemble Enchiladas

    Preheat your oven to 375°F (190°C). Spread a layer of brisket ranchero on a tortilla, add some tinga queso or chorizo verde, then roll it up and place seam-side down in a baking dish. Repeat for all tortillas, topping with remaining brisket ranchero and shredded cheese. Bake for 20-25 minutes or until heated through and cheese is melted.

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