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 my friend 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 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.
Truck Stop Enchiladas
- 12 Corn tortillas
- 1 pound mild cheddar shredded
- 1 batch – Chile con Carne I used two 15 1/2 ounce cans of chili.
- Small Onion chopped (optional)
- Oil for cooking
- Cilantro for garnish
- 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.
Truck Stop Enchiladas …They’re what’s for Dinner.