Every dish that Adam posts on his blog…I immediately want to cook and devour. I’d like to think it’s because I’m special and connect with him due to our small town upbringings. But in all honesty I think he has a knack of tugging at the heart strings of our tastebuds with good hearty American food that’s flooded with deliciousness. And for me, growing up in the heartland, he always seems to evoke a memory, or two, from my culinary history.
For instance take these Truck Stop Enchiladas. No, I didn’t hang out at truck stops. Nor did I ever drive an 18-wheeler. And actually, I’ve never even had an enchilada at a truck stop. But growing up near Hutchinson, Kansas, our choice of late night eateries consisted of one location…the PlazaGo Truck Stop on the south side of town on Highway 50. While it was simply a restaurant owned by a petroleum company, you could dig into wickedly good home cooked comfort food and strong coffee, served by waitresses who called you “hon” and insisted you have a slice of pie for dessert.
I think I mostly ordered burgers off the flat top at the PlazaGo, but next time I’m in Hutch I’ll have to see if they have enchiladas. Enchiladas like these that are fried, dipped in chili and rolled up and baked with cheddar cheese inside.
Ooey gooey cheesy, these Tex-Mex enchiladas are delicious. It’s a fairly easy meal to prepare especially since I used canned chili con carne. The task of frying a dozen tortillas and dipping them in the warm chili is time essential and works better if one person is frying and one is dipping and rolling. And the meal was made even easier by using a package of Spanish Rice mixed with a pound of ground cooked chorizo mixed in for a side dish. Thanks for this recipe Adam.
- 12 Corn tortillas
- 1 pound mild cheddar shredded
- 1 batch – Chile con Carne I used two cans
- Small Onion chopped (optional)
- Oil for cooking
- Cilantro for garnish
Heat ¼ inch of oil in a skillet until almost smoking. Using tongs, dip a tortilla into the hot oil for 5 seconds, turn it over for 5 more, lift it and let the oil drip back into the pan. Dip the tortilla into the warm chile con carne until covered, then remove to a greased baking dish. Put two tablespoons of cheese on the tortilla, roll it and place it seam side down in a 13×9 baking dish. Repeat. Pour the remaining chile con carne over the enchiladas, top with grated cheese and finely chopped raw onion, and heat in a 400F oven for 10 minutes or until the top is melted and the dish is bubbling. Serve immediately with pinto beans and Tex-Mex Rice. Makes 12 enchiladas, or six servings.
Ever tried Stacked Enchiladas? Take a look at:
Truck Stop Enchiladas…They’re what’s for Dinner.