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.
- 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.
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