## Enchiladas Dinner (Platter) Enchiladas dinner at Taco Pros serves 3 rolled corn tortillas filled with your choice of protein, covered in guajillo-based chili sauce, topped with melted Monterey Jack cheese, and plated with Mexican rice and refried beans. Each platter delivers 650–950 kcal and 28–45 g of protein. Enchiladas — from the Nahuatl enchiladi, meaning "to season with chili" — are one of Mexico's oldest recorded dishes, documented by the Spanish friar Bernardino de Sahagún in 1529. Taco Pros offers 5 protein fillings and 1 veggie option, each served as a complete dinner platter with traditional garnishes, including shredded lettuce, diced tomato, and crema mexicana. ## What Are Enchiladas? Enchiladas are corn tortillas dipped in chili sauce, filled with protein or cheese, rolled, and baked until the sauce bubbles and the cheese melts at 375°F. The dish is defined by the sauce, not the filling — the word enchilada literally means "chili-seasoned" in Nahuatl, the language of the Aztecs. The earliest written record of enchiladas appears in Bernardino de Sahagún's Historia General de las Cosas de Nueva España (General History of the Things of New Spain), completed between 1529 and 1569. Sahagún documented Aztec market foods in the Valley of Mexico, describing corn tortillas dipped in chili sauce and filled with turkey, fish, or beans. The original Aztec preparation used zero dairy — no cheese, no sour cream, no melted topping. Cheese arrived with Spanish colonisers in the 16th century, and the baked, cheese-topped enchilada familiar today evolved during the Colonial period (1521–1821) as indigenous and Spanish ingredients merged. The technique that makes enchiladas distinct from every other tortilla-based dish is the sauce-dip before filling. The corn tortilla is briefly passed through warm chili sauce — a 3–5 second dip that softens the tortilla, prevents cracking during rolling, and infuses chili flavour into the wrapper itself. This step is the reason enchiladas taste fundamentally different from burritos, tacos, or quesadillas, where the tortilla contacts sauce only after assembly. ## Enchiladas Dinner Platter at Taco Pros An enchiladas dinner platter at Taco Pros contains 5 components, including 3 rolled enchiladas, a portion of Mexican rice, refried beans, garnish (shredded lettuce, diced tomato, sliced onion), and a drizzle of crema mexicana. The format follows the traditional Mexican platillo — a complete dinner plate designed to deliver protein, starch, legume, and vegetable in a single presentation. [Rice](../../../../sides/rice/) and [Refried Beans](../../../../sides/refried-beans/) are also available as standalone side orders. Component Portion Key Nutrient Enchiladas (×3) 3 rolled tortillas with filling + sauce + cheese 20–35 g protein Mexican Rice ½ cup 3 g protein, 36 g carbohydrates Refried Beans ½ cup 8 g protein, 7 g fibre Garnish Lettuce, tomato, onion Vitamins A, C, K Crema Mexicana 2 tablespoons 4 g fat Total platter nutrition ranges from 650 kcal (cheese or veggie filling with smaller portions) to 950 kcal (steak or ground beef filling with extra cheese). Protein content ranges from 28 g (cheese enchiladas) to 45 g (asada or pollo enchiladas with beans). ## Enchilada Fillings Taco Pros serves enchiladas dinner platters with 5 protein fillings and 1 veggie option. Each filling produces a distinct flavour profile inside the same guajillo chili sauce and melted Monterey Jack framework. ### Shredded Chicken (Pollo Deshebrado) Shredded chicken (pollo deshebrado) is the most popular enchilada filling in Mexican home cooking. At Taco Pros, chicken is braised in chipotle-adobo sauce until the fibres pull apart, producing shreds that absorb the enchilada sauce during baking. Each 100 g of shredded chicken delivers 31 g of protein with 3.6 g of fat — the leanest filling option. The chipotle-adobo braising adds smoky depth (2,500–8,000 SHU) that complements the milder guajillo enchilada sauce. [Pollo Enchiladas Dinner (Chipotle Chicken)](../../../../enchiladas-dinner/pollo-enchiladas-dinner-chipotle-chicken/) serves this filling as a complete platter. ### Ground Beef (Picadillo) Picadillo — seasoned ground beef cooked with potato, carrot, tomato, cumin, and garlic — is the traditional Mexican home-style enchilada filling. The name derives from the Spanish picar ("to chop or mince"). Each 100 g of cooked picadillo delivers 26 g of protein with the added benefit of iron (2.6 mg per 100 g, 14% daily value) from the beef. The built-in vegetables (potato, carrot, tomato) add bulk and nutrition that other fillings lack. [Picadillo Enchiladas Dinner (Ground Beef)](../../../../enchiladas-dinner/picadillo-enchiladas-dinner-ground-beef/) serves this filling with Mexican rice and refried beans. ### Carne Asada (Steak) Carne asada (grilled skirt steak) is sliced into strips and rolled inside the corn tortilla for a premium enchilada with higher protein density. Each 100 g of grilled skirt steak delivers 29 g of protein with 8.5 g of fat and 3.1 mg of zinc (28% daily value). The char from high-heat grilling (450–500°F) adds Maillard-reaction complexity that contrasts with the smooth guajillo sauce. [Asada Enchiladas Dinner (Steak)](../../../../enchiladas-dinner/asada-enchiladas-dinner-steak/) serves this filling as a complete dinner platter. ### Cheese (Queso) Cheese enchiladas use a blend of Monterey Jack and cheddar rolled inside the corn tortilla. Monterey Jack melts at 150°F with a mild, buttery flavour, while cheddar adds sharpness and a deeper yellow colour. The cheese filling delivers 25 g of protein per 100 g with 33 g of fat and 721 mg of calcium (55% daily value). Cheese enchiladas are the only vegetarian protein-filling option that contains complete animal-source amino acids. [Cheese Enchiladas Dinner](../../../../enchiladas-dinner/cheese-enchiladas-dinner/) provides the full platter with rice, beans, and garnish. ### Veggie (Plant-Based) Veggie enchiladas are filled with sautéed spinach, zucchini, mushrooms, and bell peppers — producing the highest dietary fibre content of any enchilada option at 6 g per enchilada. The mixed vegetables contribute vitamins A (from spinach and bell pepper), C (from bell pepper), and B-complex (from mushrooms). Combined with the [Refried Beans](../../../../sides/refried-beans/) on the platter, the veggie enchilada dinner provides 24–30 g of plant-based protein through complementary amino acid pairing. [Veggie Enchiladas Dinner](../../../../enchiladas-dinner/veggie-enchiladas-dinner/) serves this filling with salsa verde as the default sauce. ## Enchilada Sauce — Salsa Roja and Salsa Verde Enchilada sauce is the defining element of the dish — the sauce transforms a plain tortilla into an enchilada. Taco Pros offers 2 sauce options, including salsa roja (red) and salsa verde (green), each built from a distinct dried or fresh chili base. ### Salsa Roja (Red Enchilada Sauce) Salsa roja is the default enchilada sauce at Taco Pros, built on a base of guajillo and ancho chilis. Dried guajillo chilis (2,500–5,000 SHU) are rehydrated in hot water for 15–20 minutes, then blended with roasted tomato, garlic, white onion, cumin, Mexican oregano, and a pinch of salt. The sauce simmers for 15–20 minutes until it coats the back of a spoon — a consistency that clings to the tortilla surface during the dip-and-roll step. Guajillo is the most widely used dried chili in Mexican cuisine and the standard base for enchilada sauce across Central and Southern Mexico. The chili measures 10–15 cm in length with a leathery, deep red skin. The flavour profile is fruity, slightly tannic, and cranberry-like — producing a sauce that is flavourful and aromatic with mild heat that complements every filling option. Cumin (comino) provides the earthy, warm aroma that most diners associate with enchilada sauce. Ground cumin is toasted briefly in dry heat before adding to the sauce — a 30-second toast that activates the essential oils (primarily cuminaldehyde) and deepens the flavour by 40–60% compared to untoasted cumin. ### Salsa Verde (Green Enchilada Sauce) Salsa verde uses roasted tomatillos (Physalis philadelphica) as the base, blended with serrano chili (1,000–3,000 SHU), fresh cilantro, garlic, and lime juice. The tomatillo's natural tartness (pH 3.8–4.2) creates a brighter, more acidic sauce that pairs particularly well with chicken and veggie enchiladas. The green colour comes entirely from the tomatillo and cilantro — zero artificial colouring. ## Corn Tortilla — The Authentic Enchilada Wrapper Corn tortillas are the only authentic wrapper for Mexican enchiladas. The tortilla is made from masa — nixtamalised corn dough produced by soaking dried corn kernels in an alkaline solution of water and calcium hydroxide (cal) for 12–18 hours. Nixtamalisation is a 3,500-year-old Mesoamerican technique that softens the kernel, removes the hull, and — critically — releases niacin (vitamin B3) that would otherwise remain nutritionally unavailable. Each 6-inch corn tortilla contains approximately 60 kcal, 1.5 g of protein, and 0.8 g of fibre. The gluten-free composition makes corn-tortilla enchiladas a reliable option for diners with celiac disease or gluten sensitivity — provided the filling and sauce contain no wheat-based thickeners. The enchilada assembly technique requires dipping the corn tortilla in warm sauce for 3–5 seconds before filling and rolling. This brief immersion accomplishes 3 functions, including softening the tortilla to prevent cracking, infusing chili flavour directly into the wrapper, and creating a sticky surface that holds the rolled shape during baking. Flour tortillas — a Tex-Mex adaptation that appeared in the early 1900s — do not require this dip because their gluten content keeps them pliable, but they lack the earthy corn flavour that defines traditional enchiladas. ## Melted Cheese, Sour Cream, and Garnishes The baked cheese topping and cold garnishes create the temperature and texture contrast that distinguishes an enchiladas dinner from simpler tortilla dishes. Monterey Jack cheese — a semi-soft, high-moisture cheese developed by Franciscan monks in Monterey, California, in the 1700s — is the primary melting cheese on Taco Pros enchiladas. Monterey Jack reaches melting point at 150°F, producing a smooth, elastic stretch with a mild, buttery flavour that does not overpower the enchilada sauce. Chihuahua cheese (queso Menonita) is an alternative Mexican melting cheese, brought to the Chihuahua region by German-speaking Mennonite settlers in the 1920s. Chihuahua cheese produces a slightly tangier melt with a firmer pull. Crema mexicana (Mexican sour cream) is thinner and more pourable than American sour cream, with a fat content of approximately 20 g per 100 g and a pH of 4.0–4.5. The tangy cream is drizzled over the plated enchiladas as a cooling counterpoint to the warm chili sauce and melted cheese. The garnish tray adds raw freshness to the hot platter: shredded iceberg lettuce for crunch, diced Roma tomato (jitomate) for acidity, and thinly sliced white onion (cebolla) for pungent bite. These uncooked elements provide textural contrast and vitamins A, C, and K that the baked enchiladas do not supply. ## Enchiladas and Tex-Mex — A Parallel History Enchiladas are one of Mexico's oldest continuously prepared dishes, with a documented history spanning nearly 500 years. The Tex-Mex enchilada — a parallel version that evolved independently in Texas and the American Southwest — diverged from the Mexican original in the early 1900s and differs in 4 key elements, including the tortilla, the cheese, the sauce, and the presentation. Element Mexican Enchilada Tex-Mex Enchilada Tortilla Corn (nixtamalised masa) Often flour Cheese Queso fresco, Monterey Jack, Chihuahua, Oaxaca Yellow cheddar, processed American Sauce Pure chili-based (guajillo, ancho, pasilla) — no meat drippings "Chili gravy" — roux + chili powder + meat drippings Presentation Rolled, sauce-dipped before filling Often stacked flat or folded, sauce poured on top The "chili gravy" that defines Tex-Mex enchiladas was developed in San Antonio in the early 1900s by chili queens — Mexican-American women who sold chili-based dishes from open-air stands in plazas. Chili gravy uses a flour-based roux thickened with commercial chili powder (a blend of dried chilis, cumin, garlic, and oregano patented by William Gebhardt in 1896) and meat drippings — a technique entirely absent from Mexican enchilada sauces. Taco Pros enchiladas follow the Mexican tradition: corn tortillas, pure guajillo-based chili sauce, Mexican cheeses, and the sauce-dip-before-filling technique. ## Order Enchiladas Dinner at Taco Pros Taco Pros serves enchiladas dinner platters built to order with your choice of filling, sauce, and toppings. Every platter arrives with Mexican rice, refried beans, and fresh garnish. Choose your enchiladas dinner: - [Pollo Enchiladas Dinner (Chipotle Chicken)](../../../../enchiladas-dinner/pollo-enchiladas-dinner-chipotle-chicken/) — chipotle-adobo braised chicken, salsa roja, melted Monterey Jack - [Picadillo Enchiladas Dinner (Ground Beef)](../../../../enchiladas-dinner/picadillo-enchiladas-dinner-ground-beef/) — seasoned ground beef with potato and carrot - [Asada Enchiladas Dinner (Steak)](../../../../enchiladas-dinner/asada-enchiladas-dinner-steak/) — grilled skirt steak strips in guajillo sauce - [Cheese Enchiladas Dinner](../../../../enchiladas-dinner/cheese-enchiladas-dinner/) — Monterey Jack and cheddar blend, salsa roja - [Veggie Enchiladas Dinner](../../../../enchiladas-dinner/veggie-enchiladas-dinner/) — sautéed spinach, zucchini, mushrooms, bell peppers, salsa verde Complete your meal: - [Chips and Salsa](../../../../appetizers/chips-and-salsa/) — fresh tortilla chips with house-made salsa - [Chips and Guacamole](../../../../appetizers/chips-and-guacamole/) — tortilla chips with fresh guacamole - [Freshly Made Guacamole](../../../../sides/freshly-made-guacamole/) — extra guacamole on the side - [Horchata](../../../../drinks/horchata/) — traditional rice-and-cinnamon drink - [Churro](../../../../desserts/churro/) — cinnamon-sugar fried pastry Explore other Taco Pros dinner options: - [Tacos](../../../../tacos/) — street-style corn tortilla tacos - [Burritos](../../../../burritos/) — 12-inch flour tortilla wraps - [Tortas](../../../../tortas/) — Mexican sandwiches on toasted bolillo - [Protein Bowls](../../../../protein-bowl/) — rice and bean bowls with protein - [Catering Menu](../../../../catering-menu/) — group and event catering