Living in Tex-Mex country, this is our most iconic recipe. Mexican restaurants, truck stops, and lunch counters hand over platters of cheesy chili goodness daily to hungry customers that just keep coming back for more. No one can resist Tex-Mex Enchiladas, and if you ever find yourself with a dinner partner that does, find another dinner partner. Life is too short not to eat a piping hot plate of Tex-Mex Enchiladas as often as possible.
Some of the recipes for enchiladas I have seen out there online are more than little daunting. Long baking times, messy casserole dishes with baked-on cheese that requires days of soaking to remove…who needs it? More enchiladas please, and less fuss.
So I came up with this abbreviated way of making truly authentic Tex-Mex enchiladas that didn’t require an oven, or any specific products. I love making up a batch of the sauce, and saving half of it for later in the freezer. I especially love not scrubbing a cheesy casserole dish.
The secret is in steaming the tortillas in the microwave. It’s a quirky trick, but it works. Simply wrap the tortillas in a clean cotton towel, moisten the bundle under running tap water, and heat on high int he microwave for 2 minutes. The tortillas become pliable, and are easy to fill with cheese. and roll. After that, you just reheat your sauce, pour over the top, and garnish with onions. Done!
If your serving platter is oven proof, once it is filled with enchiladas, you may wish to place it briefly under a heated broiler right before serving to melt the cheese. However, if the enchilada sauce is well heated, the cheese will melt beautifully without this added step.
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