Some of the main differences between Mexican interior and Mexican-American cooking are: Mexican-Americans more often use ground meat and cheddar or Velveeta cheese, and bake their enchiladas in ovens with large amounts of thickened chile sauce and cheese, whereas in Mexico boiled, shredded meat and white cheeses such as asadero are the rule.

In Mexico, enchiladas are usually made by dipping the tortillas in a chile sauce, frying them in oil, and filling and serving them immediately with just a little added sauce and cheese for a garnish. In Mexican-American cooking, enchiladas are usually covered with a large quantity of chile sauce or gravy, topped with cheese and baked before serving.

Also, Mexican-American cooking is largely confined to the aspect of Mexican cooking called antojitos mexicanos (at least on restaurant menus) and is based primarily on the more simple cooking of the states of northern Mexico, from which most of the early immigrants came.