Recipe

Truckstop Enchiladas With Texmex Chili Gravy Recipe

Add Step-by-Step Photos	Sparow64 / All my dishes 1 year ago My parents just came back from a trip out West, and this was in one of the papers Dad brought back. Fantastic recipe. We loved them. Prep:20m Cook:25m Servings:8	Sparow64
	mexican enchiladas

Does this look good? Yeah! / Nope

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Ingredients

TEX MEX CHILI GRAVY

1 pound ground beef

4 cups beef stock

1 medium onion, finely chopped

2 garlic cloves, minced

2 tablespoons bacon drippings (optional)

3 T chili powders

2 teaspoons cumin

1/2 teaspoon Mexican oregano

1/2 teaspoon salt

1 tablespoon Masa Harina (optional)

ENCHILADAS

Filling:

1 pound lean ground beef

1/2 medium onion, minced

1/2 cup beef stock

1/3 cup corn kernels, fresh or frozen

1/3 cup chopped roasted mild green chile, such as New Mexico or poblano, fresh or frozen

Salt, to taste

Enchiladas:

1/2 recipe Tex-Mex Chili Gravy

Vegetable oil (for frying)

12 to 16 corn tortillas

Grated mild Cheddar cheese

Onion, chopped

Fresh jalapeno or serrano chile, minced

Directions

TEX MEX CHILI GRAVY

In a medium saucepan, brown the meat with the onion and garlic. Drain the grease.

Add bacon drippings, if desired, and return the pan to the heat. When the bacon drippings have melted, add the cumin, oregano, salt and chili powder and beef stock.

Simmer the mixture for about 50 minutes, until the meat is tender and the liquid has thickened slightly.

In a small bowl, mix the Masa Harina with 2 tablespoons of the cooking liquid, and stir the mixture back into the gravy.

Simmer the gravy for an additional 10 minutes.

Serve with enchiladas, tamales or other dishes.

TRUCKSTOP ENCHILADAS

Filling:

In a skillet, fry the ground beef with the onion until the meat is gray. Pour off grease.

Add stock, corn, green chile and salt.

Simmer, covered, for 10 minutes. T

he filling can be made ahead and refrigerated for a day.

Reheat the filling before proceeding

Enchiladas:

Heat the oven to 350 degrees F. Grease a medium baking dish.

Heat 1/2 to 1 inch of oil in a small skillet until the oil ripples.

With tongs, dunk a tortilla in the oil long enough for it go to limp, just a few seconds.

Don't let the tortilla turn crisp.

Repeat with remaining tortillas and drain them.

With tongs, dip a tortilla in the gravy liquid to lightly coat it.

Lay the tortilla on a plate, sprinkle about 4 tablespoons of filling over it, and roll it up snugly.

Transfer the enchilada to the baking dish. repeat with the remaining tortillas and filling.

Top the enchiladas with the remaining chili gravy, making sure that each enchilada is submerged in the sauce.

Bake for 20 to 25 minutes, until the enchiladas are heated through and the sauce is bubbly.

Remove the dish from the oven and sprinkle immediately with cheese, onion and jalapeno.

Serve hot, using a spatula.

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Comments

momo_55grandma 1 year ago said:
Bring on the truckstop recipes gotta love them high5

shibattou 1 year ago said:
Nice... You get a 5 for this one.

lunasea 1 year ago said:
Sparow baby - I love enchiladas and these sound outstanding. It's the time of the year that I love making dishes like this very one. Thanks so much for the inspiration. *hugs* and a big 5! :) Vickie

conner909 11 months, 3 weeks ago said:
Girl, this looks absolutely fantastic! Thanks for all the work you did posting this. I am going to print it out and make it this holiday season. Thanks!

sandygalesmith 2 months ago said:
Looks great.

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