Most truck stops in Texas serve enchiladas and chicken-fried steak with cream gravy. The enchiladas usually consist of cheese and onion filled flour torillas, smothered with chili and cheese.
This is my take on this wonderful Tex-Mex dish, made with brisket chili, which is delicious just eaten with a spoon and some cornbread. Or use your own favorite chili, or check out the links for other ideas.
- 8 flour tortillas
- 2-3 cups shredded cheddar or Jack cheese
- 1 small onion, chopped, sauteed
- 1 small jalapeno, chopped, sauteed
- veggie oil
- Truck Stop Brisket Chili:
- 2 lbs. brisket meat, cut in small chunks
- olive oil
- 1 onion, chopped
- 3-4 cloves garlic, chopped
- 1-2 jalapenos, seeded, chopped
- 3 cups beef broth
- 15 oz can petite diced,or fire roasted tomatoes
- 1/2 tbs. toasted cumin
- 3 tbs. toasted Tex-Mex Diablo Dust or Taco Seasoning
- 1 tsp. oregano
- 1/8 tsp. thyme
- salt and pepper to taste
- Shake the beef chunks in flour, then brown them in oil.
- Add the onions, garlic, jalapenos
- Add the rest of the ingredients and simmer 1 hour, or transfer to the crockpot and cook 4 hours on low.
- Best made the day before.
- Heat oven to 375 F.
- Saute the onions and jalapenos until light golden brown.
- Let cool, toss with 3/4 of the cheese.
- Warm tortillas.
- Pour 1 cup of chile into a baking dish.
- Divide cheese mix into 8 portions, roll up in the tortillas, place in the baking dish, seam side down.
- Cover with chile, top with the rest of the cheese.
- Bake 15 minutes.
|Amount Per Serving||%DV|
|Serving Size 849g|
|Recipe makes 3 servings|
|Calories from Fat 685||60%|
|Total Fat 76.74g||96%|
|Saturated Fat 34.34g||137%|
|Trans Fat 0.0g|
|Total Carbs 13.03g||3%|
|Dietary Fiber 1.5g||5%|