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.
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.
Truck Stop Enchiladas
Ingredients
- 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
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
Truck Stop Enchiladas …They’re what’s for Dinner.
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.
Tillamook –
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!
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. 🙂
They look so good. Grandkid food! They’ll love them…
Grandkid good at it’s best RMW!
Yep, Truck Stop Enchiladas = Winner!
Thanks Kate!
I love Adam’s recipes, too! thanks for sharing!
Me too Abbe!
I love the utter simplicity of this dish—-and the cheesiness. Down to the basic—-basic yumminess that is.
Couldn’t agree more Carol.
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.
Funny John, I think we all should start hanging out at truck stops. 🙂
I know we would love these! Now I just have to see if my hubby will join my for tortilla dipping 🙂
I really don’t know how you’d manage without his help. I couldn’t figure it out.
These look and sound delicious. I love using a rice mold. Great post that made my mouth water!
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. 🙂
Ooey gooey and easy is hard to beat.
Exactly Larry.
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!
I’m all about those corn tortillas. We hardly ever have flour in this house.
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.
Thanks Lori!
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.
C’mon over … except none left. We’ll have to wrap up a new batch.
I’m flattered. These look wonderful! Thank you. 🙂
You’re welcome Adam. And thanks for a great recipe. My favorite enchiladas ever.
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!
Those enchiladas are fab! I’ve enjoyed every bite of leftovers.