This week’s Sunday Supper theme is all about regional specialties. Here in Texas, it’s all about TexMex food. The quintessential dish I always judge a TexMex restaurant on is their cheese enchiladas, so I thought this was the perfect dish to share.
How do you make Cheese Enchiladas?
Cheese enchiladas are super easy to make. They just require corn tortillas, sauce and cheese. I tend to use cheddar as do most local TexMex restaurants in our area.
I steam my tortillas in damp paper towels. Just get 4-5 paper towels wet and wring them out until they are damp, then wrap the tortillas in them and heat for 1-2 minutes. This makes them much more pliable and less tendency to break.
I add about 2 tablespoons of cheese to each tortilla and roll it up.
I just keep rolling tortillas until the pan is filled. My tortilla-making casserole dish is about 9 x 12 in size.
Once they are rolled up, it’s time to make the sauce. One thing about TexMex enchiladas is that it’s more of a gravy and has meat in it.
I make the sauce a couple of different ways. First, I prefer to buy a can of TexMex enchilada sauce, but if I can’t find it, I’ll use a can of red enchilada sauce in a pinch. If I have brisket I’ve made at home, I’ll save about 1/2 cup of it and freeze it until I make enchiladas. If I don’t have my own brisket, I like to buy the Farm Rich Smokehouse Brisket which you can find in the freezer. I heat up the Farmhouse brisket and add about 1/2 cup of it to the enchilada sauce. I like it because it already has some sweet bbq sauce mixed into it, and it sweetens up the enchilada sauce for a spicy sweet flavor. Next, I heat it all in the microwave for a minute and mix it up until the meat is throughout the sauce.
I spoon the sauce over the enchiladas and make sure the meat is all throughout the sauce on the enchiladas.
Top the enchiladas with some additional cheese because I just love cheese.
I like instant gratification, so instead of baking the enchiladas, I cook them in the microwave. I cover them in plastic wrap and add a couple slits to it. Then, I heat them for 4 minutes, and heat again for an additional 2 minutes. That’s it!
This makes dinner so quick and easy on enchilada night. They’re ready to devour in just minutes! I can get a pan ready and done in less than 15 minutes.
More Enchilada RecipesPrint
- 10–12 corn tortillas
- 12–15 oz can enchilada sauce, TexMex or red
- 2 cups of cheddar cheese
- 1/2 cup brisket
- Spray 9 x 12 casserole dish with nonstock spray.
- Steam tortillas in microwave for 1-2 minutes.
- Add about 2 tablespoons of cheese per tortilla and roll up.
- Place each rolled tortilla into the casserole dish side by side.
- Mix together brisket and can of enchilada sauce.
- Heat the sauce in the microwave for about a minute.
- Mix the sauce up thoroughly and the pour it over the enchiladas.
- Sprinkle cheese over the top of the enchiladas.
- Cover the top of the dish with plastic wrap and add a couple slits.
- Heat for 4 minutes, and then heat for an additional 2 minutes.
- Serve immediately.
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