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    Home > Mexican Southwest Recipes > Truck Stop Enchiladas (Chili Con Carne Enchiladas)

    Truck Stop Enchiladas (Chili Con Carne Enchiladas)

    Published: Apr 19, 2015 · Modified: Jan 28, 2023 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Truck Stop Enchiladas

    Ooey gooey cheesy, these Tex-Mex Truck Stop Enchiladas are flat out delicious. A must have recipe for your Mexican food collection.

    Truck Stop Enchiladas with Chili con carne

    Did You Get This Recipe At A Truck Stop?

    This 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.

    You Might Also Like

    • New Mexico Stacked Enchiladas
    • Red Chile Enchiladas, Street Style
    • Yucatan Style BBQ Pork Enchiladas
    • Ground Beef Enchiladas With Red Chile Gravy

    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.

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

    Truck Stop Enchiladas with Chili con carne

    Truck Stop Enchiladas (Chili Con Carne Enchiladas)

    Ooey gooey cheesy, these Tex-Mex Truck Stop Enchiladas are flat out delicious. A must have recipe for your Mexican food collection.
    5 from 3 votes
    Print Pin Rate
    Course: Mexican
    Cuisine: Tex-Mex
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    Servings: 6
    Calories: 519kcal
    Author: Lea Ann Brown

    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
    Prevent your screen from going dark

    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

    Calories: 519kcal | Carbohydrates: 49g | Protein: 22g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 79mg | Sodium: 2408mg | Potassium: 171mg | Fiber: 18g | Sugar: 11g | Vitamin A: 8317IU | Calcium: 587mg | Iron: 5mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Chili Con Carne Enchiladas …They’re what’s for Dinner.

    More Mexican Food Recipes

    • Easy Chicken Taco Casserole
    • Mexican Beef Machaca Recipe
    • Easy Cheesy Mexican Omelette With Chorizo
    • Adobo Shrimp Tostadas with Easy Lime Slaw

    Reader Interactions

    Comments

    1. Chris says

      May 06, 2015 at 3:11 pm

      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.

      Reply
      • Lea Ann Brown says

        May 09, 2015 at 12:08 pm

        Tillamook –

        Reply
    2. Jean | DelightfulRepast.com says

      April 26, 2015 at 9:54 am

      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!

      Reply
      • Lea Ann Brown says

        April 26, 2015 at 11:44 am

        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. 🙂

        Reply
    3. Rocky Mountain Woman says

      April 24, 2015 at 10:09 am

      5 stars
      They look so good. Grandkid food! They’ll love them…

      Reply
      • Lea Ann Brown says

        April 26, 2015 at 11:45 am

        Grandkid good at it’s best RMW!

        Reply
    4. Kate says

      April 23, 2015 at 8:50 am

      Yep, Truck Stop Enchiladas = Winner!

      Reply
      • Lea Ann Brown says

        April 26, 2015 at 11:45 am

        Thanks Kate!

        Reply
    5. Abbe @ This is How I Cook says

      April 22, 2015 at 9:19 pm

      I love Adam’s recipes, too! thanks for sharing!

      Reply
      • Lea Ann Brown says

        April 26, 2015 at 11:45 am

        Me too Abbe!

        Reply
    6. Carol at Wild Goose Mama says

      April 22, 2015 at 5:08 pm

      I love the utter simplicity of this dish—-and the cheesiness. Down to the basic—-basic yumminess that is.

      Reply
      • Lea Ann Brown says

        April 26, 2015 at 11:45 am

        Couldn’t agree more Carol.

        Reply
    7. John@Kitchen Riffs says

      April 22, 2015 at 10:12 am

      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.

      Reply
      • Lea Ann Brown says

        April 26, 2015 at 11:44 am

        Funny John, I think we all should start hanging out at truck stops. 🙂

        Reply
    8. Susan says

      April 21, 2015 at 3:37 pm

      I know we would love these! Now I just have to see if my hubby will join my for tortilla dipping 🙂

      Reply
      • Lea Ann Brown says

        April 21, 2015 at 8:29 pm

        I really don’t know how you’d manage without his help. I couldn’t figure it out.

        Reply
    9. Vickie says

      April 20, 2015 at 4:41 pm

      These look and sound delicious. I love using a rice mold. Great post that made my mouth water!

      Reply
      • Lea Ann Brown says

        April 21, 2015 at 8:29 pm

        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. 🙂

        Reply
    10. Larry says

      April 20, 2015 at 7:16 am

      Ooey gooey and easy is hard to beat.

      Reply
      • Lea Ann Brown says

        April 21, 2015 at 8:28 pm

        Exactly Larry.

        Reply
    11. Pat @ Mille Fiori Favoriti says

      April 19, 2015 at 8:42 pm

      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!

      Reply
      • Lea Ann Brown says

        April 21, 2015 at 8:28 pm

        I’m all about those corn tortillas. We hardly ever have flour in this house.

        Reply
    12. Lori says

      April 19, 2015 at 5:36 pm

      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.

      Reply
      • Lea Ann Brown says

        April 21, 2015 at 8:20 pm

        Thanks Lori!

        Reply
    13. dan says

      April 19, 2015 at 4:56 pm

      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.

      Reply
      • Lea Ann Brown says

        April 21, 2015 at 8:27 pm

        C’mon over … except none left. We’ll have to wrap up a new batch.

        Reply
    14. Adam J. Holland says

      April 19, 2015 at 2:03 pm

      I’m flattered. These look wonderful! Thank you. 🙂

      Reply
      • Lea Ann Brown says

        April 21, 2015 at 8:26 pm

        You’re welcome Adam. And thanks for a great recipe. My favorite enchiladas ever.

        Reply
    15. Kelli's Kitchen says

      April 19, 2015 at 1:32 pm

      5 stars
      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!

      Reply
      • Lea Ann Brown says

        April 21, 2015 at 8:25 pm

        Those enchiladas are fab! I’ve enjoyed every bite of leftovers.

        Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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