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.