Beef brisket & tomatillo salsa enchiladas

Beef second courses Mexican cuisine

I don’t like to go out, blah, blah, blah…. You know my usual spiel. I will spare you my usual rant and get right into it. This is a no-recipe recipe. Basically, this came to happen by chance when I was faced with a fridge full of half-eaten left-overs. My husband will eat anything (well as long as it isn’t green), so I wasn’t too concerned about him. But, I was not looking forward to either heading out for dinner or having a plate of mish mashed left-overs. Glancing around the fridge, I saw tortillas, shredded cheese, chili… A light bulb went on! I remembered I had hoarded away salsa in my freezer. And, voila! Dinner was born. All you need is… Left-over chili (In this instance, my Beef Brisket Chili.) Corn Tortillas A Can of Black Beans, drained and rinsed Salsa (Roasted Tomatillo Salsa) Shredded Cheese I normally make about three enchiladas per person. Using a slotted spoon, remove the meat and main ingredients out of the chili. Place about a spoonful or two of meat or veggies if it is a vegetarian chili and a spoonful of black beans into a tortilla. Tightly roll up the tortilla …