Cheesy TexMex Enchiladas

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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 Recipes

• Brisket Enchiladas
• Sloppy Joe Enchiladas
• Skillet Enchiladas

Cheesy TexMex Enchiladas

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Spray 9 x 12 casserole dish with nonstock spray.
2. Steam tortillas in microwave for 1-2 minutes.
3. Add about 2 tablespoons of cheese per tortilla and roll up.
4. Place each rolled tortilla into the casserole dish side by side.
5. Mix together brisket and can of enchilada sauce.
6. Heat the sauce in the microwave for about a minute.
7. Mix the sauce up thoroughly and the pour it over the enchiladas.
8. Sprinkle cheese over the top of the enchiladas.
9. Cover the top of the dish with plastic wrap and add a couple slits.
10. Heat for 4 minutes, and then heat for an additional 2 minutes.
11. Serve immediately.

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