Texas Enchiladas with Smoky Tomato Sauce
Layered enchiladas filled with shredded chicken and smoky tomato sauce, topped with melted cheese and a spicy kick. This tex-mex-inspired sheet pan ready in about 75 minutes blends ground beef, medium onion, large bell peppers into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 260 calories and feeds 12, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb ground beef
- 1 medium onion
- 1 large bell peppers
- 2 cups tomato sauce
- 1 tbsp chipotle in adobo
- 1 tsp cumin
- 1 tsp oregano
- 1 tbsp coarse sea salt
- 1 cup, shredded cheddar cheese
- 12 large enriched flour tortillas
- 1 ripe avocado
- 1 medium lime
Instructions
- Step 1: Preheat oven to 350°F. In a skillet, cook ground beef with 1/4 cup chopped onion until browned, 5-7 minutes. Add 1/2 cup chopped bell pepper and cook until softened, 3-4 minutes.
- Step 2: Stir in 2 cups tomato sauce, 1 tbsp chipotle in adobo, 1 tsp cumin, 1 tsp oregano, and 1 tbsp coarse sea salt. Simmer for 10 minutes until thickened.
- Step 3: Spread 1/2 cup sauce in a 9x13-inch sheet pan. Layer 12 tortillas, then top with 1/2 cup shredded cheese and 1/2 cup sauce. Repeat layers, ending with a 1/2 cup cheese topping.
- Step 4: Bake for 25-30 minutes until bubbly and golden. Let cool slightly, then slice into 12 pieces. Serve with sliced avocado and lime wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Texas Enchiladas with Smoky Tomato Sauce take to make?
Total time is about 75 minutes (40 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Texas Enchiladas with Smoky Tomato Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Texas Enchiladas with Smoky Tomato Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Texas Enchiladas with Smoky Tomato Sauce for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Texas Enchiladas with Smoky Tomato Sauce?
Tex-Mex sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
