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Bringing a little Tex-Mex to Oregon!
The slow smoky beef brisket is chopped and combined with cheese wrapped in a warm flour tortilla, smothered in a creamy red enchilada sauce. (GF with corn tortilla)
Before the enchiladas go into the oven, they are drenched with even more sauce and covered with a thick layer of cheese. The enchiladas are baked until all of the flavors have melded and the cheese is melted and gooey. (GF with corn tortilla)
Tip: Grab an extra one to keep in your freezer up to 3 months – you’ll want more!