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?
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:
This New Mexico Specialty
And Speaking of Southwestern Specialities, you won’t want to miss:
How To Make Hatch Green Chili, Colorado Style
Truck Stop Enchiladas …They’re what’s for Dinner.
Kelli's Kitchen says
April 19, 2015 at 1:32 pmI 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
April 21, 2015 at 8:25 pmThose enchiladas are fab! I’ve enjoyed every bite of leftovers.
Adam J. Holland says
April 19, 2015 at 2:03 pmI’m flattered. These look wonderful! Thank you. 🙂
Lea Ann Brown says
April 21, 2015 at 8:26 pmYou’re welcome Adam. And thanks for a great recipe. My favorite enchiladas ever.
dan says
April 19, 2015 at 4:56 pmOhmygosh 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
April 21, 2015 at 8:27 pmC’mon over … except none left. We’ll have to wrap up a new batch.
Lori says
April 19, 2015 at 5:36 pmI 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
April 21, 2015 at 8:20 pmThanks Lori!
Pat @ Mille Fiori Favoriti says
April 19, 2015 at 8:42 pmThese 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
April 21, 2015 at 8:28 pmI’m all about those corn tortillas. We hardly ever have flour in this house.
Larry says
April 20, 2015 at 7:16 amOoey gooey and easy is hard to beat.
Lea Ann Brown says
April 21, 2015 at 8:28 pmExactly Larry.
Vickie says
April 20, 2015 at 4:41 pmThese look and sound delicious. I love using a rice mold. Great post that made my mouth water!
Lea Ann Brown says
April 21, 2015 at 8:29 pmThese 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. 🙂
Susan says
April 21, 2015 at 3:37 pmI know we would love these! Now I just have to see if my hubby will join my for tortilla dipping 🙂
Lea Ann Brown says
April 21, 2015 at 8:29 pmI really don’t know how you’d manage without his help. I couldn’t figure it out.
John@Kitchen Riffs says
April 22, 2015 at 10:12 amI 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
April 26, 2015 at 11:44 amFunny John, I think we all should start hanging out at truck stops. 🙂
Carol at Wild Goose Mama says
April 22, 2015 at 5:08 pmI love the utter simplicity of this dish—-and the cheesiness. Down to the basic—-basic yumminess that is.
Lea Ann Brown says
April 26, 2015 at 11:45 amCouldn’t agree more Carol.
Abbe @ This is How I Cook says
April 22, 2015 at 9:19 pmI love Adam’s recipes, too! thanks for sharing!
Lea Ann Brown says
April 26, 2015 at 11:45 amMe too Abbe!
Kate says
April 23, 2015 at 8:50 amYep, Truck Stop Enchiladas = Winner!
Lea Ann Brown says
April 26, 2015 at 11:45 amThanks Kate!
Rocky Mountain Woman says
April 24, 2015 at 10:09 amThey look so good. Grandkid food! They’ll love them…
Lea Ann Brown says
April 26, 2015 at 11:45 amGrandkid good at it’s best RMW!
Jean | DelightfulRepast.com says
April 26, 2015 at 9:54 amLea 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
April 26, 2015 at 11:44 amThere 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. 🙂
Chris says
May 6, 2015 at 3:11 pmI 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
May 9, 2015 at 12:08 pmTillamook –