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.
- 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.
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!
- 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
- Brandy Old Fashioned by Curious Cuisiniere
- Wine Pairing Recommendations For #SundaySupper Regional Specialties by ENOFYLZ Wine Blog
- Breakfast Empanada Casserole by Simply Healthy Family
- 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
- Alabama White Barbecue Sauce by Cookin’ Mimi
- 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
- 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
- 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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