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.

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.

I 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.

Cheesy TexMex Enchiladas

Print Recipe

Ingredients

10-12 corn tortillas
12-15 oz can enchilada sauce, TexMex or red
2 cups of cheddar cheese
1/2 cup brisket

Instructions

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.

We love enchiladas around here. Here are a few more enchilada recipes:

I’d love to know what’s a favorite dish from where you live! For more great ideas, here’s a huge list of regional specialties from all over the country!

Appetizers:

Crispy Salmon Bites with Homemade Tartar Sauce by Pine Needles In My Salad
Loaded Tex-Mex Chile con Queso by The Weekend Gourmet
New England Style Stuffed Clams by Caroline’s Cooking

Beverages:

Brandy Old Fashioned by Curious Cuisiniere
Wine Pairing Recommendations For #SundaySupper Regional Specialties by ENOFYLZ Wine Blog

Breakfast:

Breakfast Empanada Casserole by Simply Healthy Family

Salads:

Pittsburgh Steak Salad by Seduction in the Kitchen
Homemade Ranch Dressing by My Imperfect Kitchen
Tupelo Honey Key Lime Vinaigrette by Family Around the Table

Sauces:

Alabama White Barbecue Sauce by Cookin’ Mimi

Side Dishes:

Delaware Crabs by Delaware Girl Eats
JoJo Potatoes by A Mind Full Mom
Long Beans with Coconut by Food Lust People Love
Old Bay Cauli-Tots by Cupcakes & Kale Chips
Southern Collard Greens by Magnolia Days

Soups:

Mohawk Corn Soup by kimchi MOM
Steve’s Famous Maryland Crab Soup by Monica’s Table

Main Dish:

Amish Chicken and Noodles by Palatable Pastime
Boiled Lobster with Drawn Butter by Taste And See
Bison Steaks with Cranberry Chimichurri by Tramplingrose
California Beer Steamed Shrimp by Nosh My Way
Avocado BLT Sandwich by Brunch-n-Bites
Cali Inspired Fish Tacos by Sew You Think You Can Cook
Cheesy Tex Mex Enchiladas by The TipToe Fairy
Cola Marinated Steak Tips by Hardly a Goddess
Corn and Bacon Chowder by Moore or Less Cooking
Crab-Stuffed Artichokes with Spicy Aioli by Culinary Adventures with Camilla
Deep Fried Pizza Roll by Grumpy’s Honeybunch
Halal Cart-Style Chicken and Rice with White Sauce by The Texan New Yorker
Copycat Hattie B’s Hot Chicken by Fantastical Sharing of Recipes
Homemade Quebec Maple Baked Beans by She Loves Biscotti
How to Make Vegetable Lumpia by Asian In America
Italian Hot Dog by Simple and Savory
Mom’s City Chicken by My Life Cookbook
North Carolina BBQ with Cole Slaw and Hush Puppies by The Freshman Cook
Philly Cheesesteak Calzones by Baking Sense
Polish Boy Sandwich by Renee’s Kitchen Adventures
Spicy Salmon for Tacos by Hey What’s for Dinner Mom?
Tex-Mex Slowcooker Chicken and Beef Fajitas by Meal Planning Magic
West Michigan Wet Burritos by Wholistic Woman

Desserts:

Upside Down Angel Food Cupcakes by Cooking With Carlee
Austrian Mohnnudeln (Poppy Seed Noodles) by The Bread She Bakes
Butter Tarts – A Canadian Tradition by Red Cottage Chronicles
Carob Cherry Crumb Bars by Pies and Plots
Florida Key Lime Cream Pie by The Crumby Cupcake
Fried Biscuits by Angels Home Sweet Homestead
Gooey Butter Cake from Saint Louie! by Our Good Life
Homemade Butterscotch Krimpets by The Redhead Baker
San Jose Burnt Almond Cake by Eat, Drink and be Tracy
Shoofly Pie by Cindy’s Recipes and Writings
Spanish Bar Cake by Get the Good Stuff!
Hoosier Sugar Cream Pie by That Skinny Chick Can Bake

Plus Rhubarb Steamed Pudding and Favorite Regional Recipes from Sunday Supper Movement

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