Easy Smoked Brisket Enchiladas

Now we make these enchiladas with every meat under the sun we have used smoked pork roast, ground beef, ground turkey and ground pork.  Never had a bad batch.  These are so mild, even non Texans will appreciate them.

• 1 lb of fine chopped smoked brisket
• 1 cup onion and bell pepper mix of 50/50 blend
• 3 cups water
• 1 can tomato paste 6oz
• 1 pack Lawry's Enchilada seasoning pack
• 8 tortillias
• 3 cups of cheese

In small pot mix water, tomato paste, and Lawry's seasoning pack bring to boil stirring constantly until it starts to thicken, then set aside.  In small fry pan mix brisket, onion and bell pepper mix and heat until hot through add 1 cup of cheese to this and let it melt in then remove from heat.  Grease 9X13 baking dish.  Take small amount of liquid from the sauce and coat one side of tortilla this warms it and makes it easy to roll.  Place about 1/2 cup of meat mixture in tortilla rolling the sides around and folding the ends down placing the folds toward the bottom of the pan.  Continue until you have all 8 done.  Once they are all filled and in the pan take the remaining sauce and pour evenly over the entire pan of enchiladas.  Top with any remaining meat mixture then with remaining 2 cups of cheese.  Cook in preheated oven at 350 degrees about 20 minutes or until it starts to bubble and cheese on top is melted.  Serve topped with sour cream and jalepenos.  You can do this on a bed of lettuce or have a side salad.