Texas Truck Stop Brisket Enchiladas Recipe
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.
Prep time: 15 minutes
8 flour tortillas
2-3 cups shredded cheddar or Jack cheese
1 small onion, chopped, sauteed
1 small jalapeno, chopped, sauteed
Truck Stop Brisket Chili:
2 lbs. brisket meat, cut in small chunks
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 Directions
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.
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.
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