GirlDadBBQ

1. Prepare the brisket: Take your leftover chopped brisket and add some broth and your favorite fajita spice. 
2. Prepare the Blanco Cream Sauce: Melt 2 tablespoons of unsalted butter in a pan to create a roux. Stir in 3 tablespoons of all-purpose flour. Gradually whisk in 1 ¾ cups of chicken broth and 2 tablespoons of your favorite beef rub. Remove the pan from the heat. Stir in 4 ounces (1 cup) of shredded Monterey Jack cheese, 8 ounces of sour cream, 4 ounces of canned green chiles, the juice of 1 lime, and ½ cup of chopped cilantro until well combined. 
3. Assemble the enchiladas: Mix some of the prepared Blanco Cream Sauce with the brisket meat. Fill and roll the brisket mixture into tortillas. 
4. Bake: Arrange the rolled enchiladas in a pan, then top with more of the Blanco Cream Sauce and 1 cup of shredded cheese. Bake on the grill or in the oven at 400°F for 25-30 minutes, or until bubbly. For a toasted cheese topping, briefly hit the cheese with a torch if desired. 
5. Cool and Serve: Let the enchiladas cool slightly before serving.