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Best Easy Enchiladas Tuxpeñas Recipe

Name: Best Easy Enchiladas Tuxpeñas Recipe
Total time: 45 min
Yield: 240 g
Ingredients: corn tortillas 8 pieces; chicken breast, cooked and shredded 2 cups; fresh cheese (queso fresco), crumbled 1 cup; white onion, thinly sliced 0.5 cup; vegetable oil 2 tbsp; tomatoes, ripe 4 pieces; garlic cloves 2 cloves; serrano pepper, seeded 1 piece; dried oregano 1 tsp; salt 0.75 tsp; black pepper 0.25 tsp

Enchiladas from Tuxpan topped with a rich tomato sauce and fresh cheese showcase Veracruz flavors. This protein-rich, family-friendly dish is a fresh, satisfying meal for any day of the week.

Cook 45 min Difficulty NORMAL 340 kcal

#high protein #diabetic friendly #family dinner #Veracruz cuisine

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Ingredients

Main ingredients

corn tortillas 8 pieces
chicken breast, cooked and shredded 2 cups
fresh cheese (queso fresco), crumbled 1 cup
white onion, thinly sliced 0.5 cup
vegetable oil 2 tbsp

Seasonings/Sauce

tomatoes, ripe 4 pieces
garlic cloves 2 cloves
serrano pepper, seeded 1 piece
dried oregano 1 tsp
salt 0.75 tsp
black pepper 0.25 tsp

Nutrition summary

Carbohydrates 38 g 45%

Protein 19 g 22%

Fat 13 g 33%

Serving size 240g

Cooking steps

1

Roast the tomatoes, garlic cloves, and serrano pepper in a dry skillet over medium heat for 8-10 minutes, turning occasionally, until lightly charred and softened.
2

Blend the roasted tomatoes, garlic, serrano pepper, oregano, salt, and black pepper until smooth to form the sauce.
3

Heat 1 tablespoon vegetable oil in a saucepan over medium heat and pour in the blended sauce; simmer uncovered for 8-10 minutes until thickened and flavors develop.
4

In a separate skillet, heat the remaining 1 tablespoon oil over medium; quickly warm each tortilla for about 20 seconds per side, keeping them pliable but not crisp.
5

Fill each tortilla with shredded chicken, roll tightly, and place seam side down in a lightly oiled baking dish. Pour the hot tomato sauce evenly over the enchiladas.
6

Top with crumbled queso fresco and sliced onion. Cover the dish loosely with foil and bake at 350°F for 12 minutes, then uncover and bake an additional 6 minutes to gently melt the cheese without drying out the tortillas.
7

Remove from the oven and let rest for 3 minutes. Serve immediately while hot with extra sauce spooned over as desired.

Personalized Q&A

Q. What's the key ingredient in this Enchiladas Tuxpeñas recipe?

The defining ingredients are corn tortillas, shredded chicken, and the homemade roasted tomato sauce. The corn tortillas provide the authentic Mexican base, while the flavorful sauce—made from roasted tomatoes, garlic, and serrano pepper—delivers the vibrant Veracruz taste that makes these enchiladas unique.

Q. What is the most important cooking point to avoid soggy or dry enchiladas?

Properly warming the tortillas briefly in oil prevents cracking without making them greasy. Additionally, pouring the freshly simmered sauce over the enchiladas immediately before baking keeps the dish moist, and covering with foil during the first part of baking ensures the tortillas absorb flavor without drying out.

Q. How can I keep the enchiladas from getting mushy during baking?

Warm the tortillas just enough to make them pliable, fill and roll them promptly, and avoid over-saturating with sauce—just enough to coat and moisten. Baking covered first, then briefly uncovered at the end, helps preserve their structure while infusing rich flavor.

Q. How many calories and how much protein does each serving provide?

Each serving of this Enchiladas Tuxpeñas recipe provides approximately 340 kcal and 19g of protein. This means about 22% of the calories come from high-quality protein, making it a satisfying option for those seeking a protein-rich, balanced meal.

Best Easy Enchiladas Tuxpeñas Recipe

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