• 3 Cup leftover beef brisket

• 15 Ounce Enchilada Sauce

• 1 1/2 Cup all-purpose flour

• 1/2 Cup Cornmeal

• 3 Tablespoon sugar

• 1 Teaspoon baking powder

• 1/4 Teaspoon salt

• 2 Tablespoon vegetable oil

• 4 Ounce green chiles

• 1/4 Cup milk

• 1 eggs

• 1 Cup shredded mozzarella cheese

• 1 Tablespoon cilantro, finely chopped

1

When ready to cook, start your Z Grill and set the temperature to 375F and pre-heat, lid closed (10-15 minutes).

2

Stir together leftover brisket and enchilada sauce in a medium bowl, set aside.

3

Whisk together the cornmeal, flour, salt, baking powder, and sugar. Stir in the oil until it is crumbly, then add the milk, egg, and chiles, stirring until combined.

4

Press the Massa crust mixture into a greased, cast iron skillet or pie plate.

5

Bake at 375F for 25 minutes, or until golden brown.

6

Reduce temperature on Z Grill to 350F. Poke holes in the crust and add the enchilada filling.

7

Sprinkle with the cheese and bake 20 minutes, or until heated through and cheese is melted and bubbly. Garnish with cilantro, serve, and enjoy!