This is a print preview of "Texas Truck Stop Brisket Enchiladas" recipe.

Texas Truck Stop Brisket Enchiladas Recipe
by myra byanka

Texas Truck Stop Brisket Enchiladas

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.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: Southwestern
  Servings: 3

Goes Well With: rice, Pinto beans

Ingredients

  • 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
  • flour
  • 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

Directions

  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.