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Truck Stop Enchiladas with Chili con carne

Truck Stop Enchiladas

Course Main Course
Cuisine Tex-Mex
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6
Author Adam Holland, Unorthodox Epicure


  • 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


  1. 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.