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

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Favorite Regional Dishes from Other Bloggers

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

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