Go Back
–+ servings
Two chile con carne enchiladas served with Mexican rice.
Print

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.
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 ½ 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

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