Ooey gooey cheesy, these Tex-Mex Truck Stop Enchiladas are flat out delicious. A must have recipe for your Mexican food collection.
Did You Get This Recipe At A Truck Stop?
This chili con carne enchilada recipe comes from a Texas friend, Adam. Every dish Adam makes …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 chili con carne 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.
Enchiladas like these that are fried, dipped in chili and rolled up and baked with cheddar cheese inside. They’re basically just chili con carne enchiladas.
Ooey gooey cheesy, they’re 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.
Serve these chile con carne enchiladas with classic Micheladas. You’ll be glad you did.
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And if you’re a Mexican food fan like we are, don’t miss my Mexican/Southwest Category. You’ll find lots of great recipes to bring a Fiesta to your table, including the most popular on my site for my Cousin’s recipe for Ground Beef Corn Tortilla Casserole.
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Truck Stop Enchiladas (Chili Con Carne Enchiladas)
Ingredients
- 12 Corn tortillas
- 1 pound mild cheddar shredded
- 1 batch – Chile con Carne I used two 15 ½ ounce cans of chili.
- Small Onion chopped (optional)
- Oil for cooking
- Cilantro for garnish
Instructions
- Preheat oven to 400 degrees.
- Heat ¼ inch of oil in a skillet over medium high heat.
- Once oil is nice and hot, using tongs, dip a tortilla into the hot oil for 20 – 30 seconds, turn it over for the same amount of time. Lift it and let the oil drip back into the pan.
- Dip each 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 more grated cheese.
- Place the enchiladas in the oven and cook for about 15 minutes or until the top cheese is melted and the dish is bubbling. Serve immediately sprinkled with raw chopped onion. Makes 12 enchiladas, or six servings.
Nutrition
Chili Con Carne Enchiladas …They’re what’s for Dinner.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Chris says
I was sure there were eggs in there that cheese is so yolk yellow! These are super easy and sound tasty as all get out.
Lea Ann Brown says
Tillamook –
Jean | DelightfulRepast.com says
Lea Ann, the picture looked good, I was intrigued by the name, then I saw canned chili con carne. But then I thought, why not give it a go? I don’t think I’ve ever had canned chili, but this might just be the way to try it!
Lea Ann Brown says
There is a brand of canned chili that we like, from Costco. Cattle Drive Gold. All canned chilis are not created equal and some are actually awful. 🙂
Rocky Mountain Woman says
They look so good. Grandkid food! They’ll love them…
Lea Ann Brown says
Grandkid good at it’s best RMW!
Kate says
Yep, Truck Stop Enchiladas = Winner!
Lea Ann Brown says
Thanks Kate!
Abbe @ This is How I Cook says
I love Adam’s recipes, too! thanks for sharing!
Lea Ann Brown says
Me too Abbe!
Carol at Wild Goose Mama says
I love the utter simplicity of this dish—-and the cheesiness. Down to the basic—-basic yumminess that is.
Lea Ann Brown says
Couldn’t agree more Carol.
John@Kitchen Riffs says
I love enchiladas! And make them much more often than I should. I need to start hanging out at truck stops — these looks perfect! Thanks so much.
Lea Ann Brown says
Funny John, I think we all should start hanging out at truck stops. 🙂
Susan says
I know we would love these! Now I just have to see if my hubby will join my for tortilla dipping 🙂
Lea Ann Brown says
I really don’t know how you’d manage without his help. I couldn’t figure it out.
Vickie says
These look and sound delicious. I love using a rice mold. Great post that made my mouth water!
Lea Ann Brown says
These are delicious Vickie. Actually I don’t have a rice mold, I used my 1 cup measuring cup and smashed the heck out of it. 🙂
Larry says
Ooey gooey and easy is hard to beat.
Lea Ann Brown says
Exactly Larry.
Pat @ Mille Fiori Favoriti says
These look so good and so easy to make. Lea Ann! I like that they are made with corn tortillas as the gluten free members of my family can eat them!
Lea Ann Brown says
I’m all about those corn tortillas. We hardly ever have flour in this house.
Lori says
I agree, some of the best tasting food comes from the local diners. We always look for the local places instead of the big box chains.
Lea Ann Brown says
Thanks Lori!
dan says
Ohmygosh I’m all about this! And what a great photo.
This is my kind of dish. I can be there in forty-five minutes!
I love your writing style.
Lea Ann Brown says
C’mon over … except none left. We’ll have to wrap up a new batch.
Adam J. Holland says
I’m flattered. These look wonderful! Thank you. 🙂
Lea Ann Brown says
You’re welcome Adam. And thanks for a great recipe. My favorite enchiladas ever.
Kelli's Kitchen says
I love Adam’s blog too and make his truck stop enchiladas and Tex Mex Rice all the time. It’s a favorite at this house. Wow, I can’t believe you grew new Hutchison. I went to college with a boy from there………very small town! 🙂 Your enchiladas look as good as Adam’s and I know it’s tastes wonderful!
Lea Ann Brown says
Those enchiladas are fab! I’ve enjoyed every bite of leftovers.