Texas Truck Stop Brisket Enchiladas Recipe

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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:
Servings: 3-4


Cost per serving $13.97 view details


  1. Chili:
  2. Shake the beef chunks in flour, then brown them in oil.
  3. Add the onions, garlic, jalapenos
  4. Add the rest of the ingredients and simmer 1 hour, or transfer to the crockpot and cook 4 hours on low.
  5. Best made the day before.
  6. Enchiladas:
  7. Heat oven to 375 F.
  8. Saute the onions and jalapenos until light golden brown.
  9. Let cool, toss with 3/4 of the cheese.
  10. Warm tortillas.
  11. Pour 1 cup of chile into a baking dish.
  12. Divide cheese mix into 8 portions, roll up in the tortillas, place in the baking dish, seam side down.
  13. Cover with chile, top with the rest of the cheese.
  14. Bake 15 minutes.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 849g
Recipe makes 3 servings
Calories 1148  
Calories from Fat 685 60%
Total Fat 76.74g 96%
Saturated Fat 34.34g 137%
Trans Fat 0.0g  
Cholesterol 261mg 87%
Sodium 5015mg 209%
Potassium 1249mg 36%
Total Carbs 13.03g 3%
Dietary Fiber 1.5g 5%
Sugars 3.22g 2%
Protein 71.39g 114%
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  • judee
    October 8, 2012
    That is one combination I have never heard of .. brisket and chili
    1 reply
    • myra byanka
      October 12, 2012
      There's very little we Texans can't find to do with brisket.

      While it is tough unless cooked properly, it becomes one of the tenderest, flavorful cuts of beef.



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