$Enchiladas (Tex-Mex) — North American recipe$

North American

$Enchiladas (Tex-Mex) — served$

Serving

Enchiladas (Tex-Mex)

Name: Enchiladas (Tex-Mex)
Total time: 45 min
Yield: 4 servings
Cuisine: North American
Ingredients: 12 corn tortillas; 3 cups cooked shredded chicken (or cooked ground beef); 3 cups Monterey Jack cheese (shredded); 2 cans (15 oz each) red enchilada sauce; 1/2 cup vegetable oil (for softening)

Corn tortillas rolled around a filling and covered with a savory sauce.

45 minutes

Serves 4

Dinner

16 min prep

25 min cook

Contains common allergens

Dairy

In the app, Listahan checks these against your household automatically.

Instructions

6 steps

1
Preheat the oven to 375°F (190°C). Pour 1/2 cup of the enchilada sauce into the bottom of a 9x13-inch baking dish and spread it evenly.
2
Heat the vegetable oil in a small skillet over medium heat. Using tongs, quickly dip each corn tortilla into the hot oil for 3-5 seconds per side just until softened and pliable. Drain briefly on paper towels.
3
Place 1/4 cup of the shredded chicken and a pinch of cheese slightly off-center in a softened tortilla. Roll it up tightly like a cigar.
4
Place the rolled enchilada seam-side down in the prepared baking dish. Repeat closely packing the enchiladas together.
5
Pour the remaining enchilada sauce generously over the top, making sure the edges of the tortillas are coated so they don't dry out. Sprinkle the remaining shredded cheese evenly over everything.
6
Bake uncovered for 20-25 minutes until the sauce is actively bubbling around the edges and the cheese is melted and slightly browned. Let stand for 5 minutes before serving.

Enchiladas (Tex-Mex) — plated and served — Serving moment. How Enchiladas (Tex-Mex) looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

76/100

Good fit for most families

Allergen-friendly 90

Kid-friendly 85

Weeknight-easy 64

Budget-friendly 72

Great leftovers 93

Pantry-friendly 38

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

840

Calories

51 g

Protein

1 g

Carbs

71 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Enchiladas have deep roots in Mexican cuisine, where corn tortillas dipped in chili sauce and filled with various ingredients date back to pre-Columbian cooking traditions documented in the 19th century. The Tex-Mex version diverged significantly from central Mexican preparations, leaning into canned red sauce, Monterey Jack cheese, and baked casserole-style assembly rather than the more varied regional Mexican approaches. This format became standard in Tex-Mex restaurant culture across the American Southwest and beyond from the mid-20th century onward.

Listahan note

This version uses the oil-softening step that most home cooks skip; frying each tortilla briefly makes the corn flexible enough to roll without cracking and prevents them from absorbing too much sauce and going mushy during baking.

Technique cues

Dipping the tortillas in hot oil for 3-5 seconds is about pliability, not frying; you are not trying to crisp them, just soften the starch so they bend without splitting.
Sauce on the bottom of the baking dish before the enchiladas go in prevents the bottoms from drying out and sticking; it also ensures every bite from below has sauce.
Pull the enchiladas from the oven when the cheese is fully melted and beginning to bubble at the edges; more time in the oven turns the tortillas chalky and the filling dry.

Kitchen flow

Parallel prep: Preheat the oven and prepare the baking dish while softening the tortillas; by the time 12 tortillas are done the oven should be ready.
Make-ahead: Assemble the enchiladas fully up to 24 hours ahead, cover tightly, and refrigerate; add 10 minutes to the bake time straight from the fridge.
Leftover move: Reheat individual enchiladas in a skillet with a splash of enchilada sauce and a lid so they steam back to life rather than drying out in the oven.
Cleanup rhythm: The oil-softening skillet wipes clean easily with a paper towel while warm; soak the baking dish right after dinner to dissolve the baked-on sauce.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

corn tortillas

Wrapper

Purpose: Corn tortillas are traditional and have a distinct earthy flavor that flour tortillas lack; they hold their shape in the sauce when properly softened first.

Handling: Dip each in hot oil for 3-5 seconds per side just until the tortilla bends without resistance, then drain briefly before filling.

Adaptation: Flour tortillas skip the softening step and roll easily but produce a softer, less traditional result.

red enchilada sauce

Flavor medium and moisture

Purpose: The sauce penetrates the corn tortillas during baking, turning the whole dish from a dry casserole into a coherent, cohesive meal.

Handling: Spread half a cup on the bottom of the baking dish before placing the enchiladas; pour the rest over the top just before adding cheese.

Adaptation: Homemade red chile sauce made from dried guajillo and ancho chiles makes an unmistakably better dish for the extra 20 minutes it takes.

cooked shredded chicken

Main protein filling

Purpose: Shredded chicken absorbs the enchilada sauce flavor during baking and provides a tender, neutral base that lets the sauce and cheese lead.

Handling: Season the chicken lightly before filling; it needs a little salt and pepper because the tortilla and sauce together are not always enough.

Adaptation: Seasoned cooked ground beef is the classic Tex-Mex alternative; vegetarian versions with black beans and roasted sweet potato work well too.

Monterey Jack cheese

Melt and binding

Purpose: Monterey Jack melts smoothly and evenly, creating the slightly stretchy, golden top layer that defines a Tex-Mex enchilada.

Handling: Shred from a block rather than using pre-shredded; block cheese melts more smoothly because it has no anti-caking coating.

Adaptation: A blend of Monterey Jack and mild cheddar (often sold as 'Mexican blend') adds more flavor; queso Oaxaca is the more authentic melting cheese.

Technique notes

Roll the enchiladas tightly and place them seam-side down in the dish; they hold their shape during baking and the seam stays sealed under the sauce.
Do not skip the sauce on the bottom of the dish; without it the lowest tortilla dries out into a tough, papery layer.
Let the finished pan rest for 5 minutes before serving; it firms up slightly and makes portioning cleaner and less messy.

Ingredient swaps

Gluten-free direction: Corn tortillas are naturally gluten-free; verify the enchilada sauce brand is certified gluten-free, as some contain wheat thickener.
Dairy-free option: Use a dairy-free shredded cheese blend; the sauce and filling remain naturally dairy-free.
Vegetarian direction: Fill with a mixture of black beans, roasted corn, and sauteed zucchini seasoned with cumin; use the same assembly method.

Serve alongside

Mexican rice with tomatoes and cumin
Refried beans topped with a pinch of cotija
Simple avocado slices with lime and salt
Chopped iceberg lettuce salad with lime dressing
Horchata
Ice-cold Mexican lager
Margarita on the rocks

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate leftover enchiladas in the baking dish covered with foil for up to 3 days.
Reheat covered at 350 degrees Fahrenheit for 15-20 minutes until hot through, or in a covered skillet with a splash of sauce.
Freeze unbaked assembled enchiladas for up to 1 month; thaw overnight and bake as directed adding 10 extra minutes.

Equipment

9x13-inch baking dish
Small skillet for softening tortillas in oil
Tongs for handling tortillas in hot oil
Foil for covering during baking if the cheese browns too quickly

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