Whether using a stovetop or microwave, drizzle one tablespoon of water over top of each enchilada. 

Cover in the microwave with a lid (not a paper towel, because it will absorb the water and some of the sour cream)

Use the reheat setting on your microwave and warm your covered plate of enchiladas on high for one minute. For 2 to 3 enchiladas, 1.5 minutes. 

Remove from the microwave and turn the enchilada(s) over with a fork or spatula. 

Cover and heat for another 30 seconds. For 2 to 3 enchiladas, 45 seconds. 

Use the CookingChew Time, Turn, Test, Taste method to help reheat these evenly. 

It is better to heat anything in the microwave a little at a time than to overcook and create a chewy, burned, or inedible meal.

Remove plate with hot pads or finger protectors like these.

Garnish with a bit of queso, fresh shredded cheese or sour cream, if desired.