Best 2 Truckstop Enchiladas With Texmex Chili Gravy Recipes

Indulge in a tantalizing culinary journey with our enticing Truckstop Enchiladas, a delectable dish that harmoniously blends Mexican and American flavors. Picture succulent enchiladas brimming with savory fillings, smothered in a rich and flavorful Tex-Mex Chili Gravy, and baked to perfection. This symphony of flavors is sure to tantalize your taste buds and leave you craving for more. Accompanying this main course are two equally tantalizing recipes: a zesty Pico de Gallo that adds a refreshing burst of flavor and a creamy Avocado Ranch Dressing that complements the dish with its velvety texture. Get ready to embark on a culinary adventure that will transport you to a truck stop diner, where hearty and comforting food takes center stage.

Let's cook with our recipes!

TEX MEX ENCHILADAS WITH CHILI GRAVY RECIPE

Tex Mex Enchiladas with Chili Gravy Recipe image

Tex-Mex Enchiladas with Chili Gravy are cheese enchiladas covered with a beef chili con carne gravy, or enchilada sauce, and lots and lots of gooey cheddar cheese!

Provided by Michele @ Flavor Mosaic

Categories Main Dishes

Time 40m

Number Of Ingredients 13

Ingredients

1 pound ground beef ((Recommend 80/20 ground beef))
1/3 cup chopped white onion
3 Tablespoons chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1/2 teaspoon Mexican oregano ((can use regular oregano))
1/4 teaspoon cayenne pepper ((optional))
1/2 teaspoon each Sea salt and freshly cracked black pepper
1/4 cup all-purpose flour
2 cups chicken broth ((or water or beef broth))
3-1/2 cups shredded cheddar or American cheese ((I shredded an 12-ounce block of cheese))
8 corn tortillas
1/2 cup chopped white onion

Steps:

Brown the 80/20 ground beef in a skillet over medium heat. When browned add chopped onion and cook for about 5 minutes. (If you use leaner ground beef, you will need to add a couple of tablespoons of oil.)
Add chili powder, cumin, oregano (Mexican oregano preferably), garlic powder, salt, and pepper and stir until seasoning covers all of the ground beef.
Add the flour and stir in with the seasoned ground beef.
Pour in the chicken broth and bring it up to a boil. Then lower the heat and let it simmer for about 20 minutes, stirring occasionally. When it thickens up, then it is ready to pour over the cheese enchiladas.
Meanwhile, heat the corn tortillas in a little oil in a hot skillet or griddle over medium heat. You want to just heat the corn tortillas for about 30 seconds to 1 minute on each side, just until the corn tortillas are soft but not long enough to fry them. When the corn tortillas are soft and pliable, then remove them, drain any excess oil, and place either in a tortilla warmer or on a plate with paper towels.
Preheat the oven to 400 degrees F.
Ladle about a half cup of the chili gravy into the bottom of a 9x13 pan.
Add about 1/4 cup of shredded cheddar cheese on the lower third of a corn tortilla. Then tightly roll the corn tortilla around the cheese and place seam side down in the 9x13 baking dish. Repeat until you have rolled all enchiladas.
Pour the remaining chili gravy over the enchiladas, and sprinkle about 1 cup of shredded cheese evenly over the top of the enchiladas.
Bake in a preheated oven for 20 minutes.
Serve the enchiladas hot, and top with chopped onions or chopped cilantro just before serving.

Nutrition Facts : Calories 569 kcal, Carbohydrate 38 g, Protein 41 g, Fat 29 g, SaturatedFat 14 g, Cholesterol 118 mg, Sodium 738 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving

CHEESE ENCHILADAS WITH CHILI GRAVY

Cheese Enchiladas With Chili Gravy image

Here is a recipe adapted from one that the great Tex-Mex scholar and restaurateur Robb Walsh serves at his El Real Tex-Mex restaurant in Houston. You can find similar ones served all over South Texas, often served with rice and refried beans. I think it's an excellent side dish for a cookout of grilled chicken or pork, but you could also slide a few fried eggs over the top and call it breakfast, or don't and use vegetable stock or water, and call it a vegetarian supper. Make sure to leave some bare tortilla peeking out on each side of the gravy and cheese so it grows crackly and awesome.

Provided by Sam Sifton

Categories main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1/4 cup neutral oil, like canola, or use lard or chicken or beef fat
1/4 cup all-purpose flour
1 teaspoon kosher salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1 1/2 teaspoons garlic powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano, ideally Mexican oregano
2 tablespoons chile powder
2 cups chicken broth, ideally homemade or low-sodium if store-bought
1/2 cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped

Steps:

Prepare the chili gravy: In a medium sauté pan set over medium-high heat, heat oil or fat until it begins to shimmer. Whisk in flour and stir continuously until it turns into a light brown roux, roughly the color of coffee ice cream, about 10 minutes.
Add salt, pepper, garlic powder, cumin, oregano and chile powder and whisk to combine, then continue whisking for another minute or so, until roux becomes fragrant.
Add chicken broth, slowly, 1/2 cup at a time, whisking until sauce begins to thicken. Turn heat to low and let sauce simmer an additional 15 minutes or so. Add broth as needed to adjust the thickness of the gravy. Keep warm.
Heat oven to 450 degrees.
Prepare the tortillas: In a medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 to 15 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don't have a rack. Repeat with remaining tortillas, working quickly.
Using a ladle, put about 1/2 cup chili gravy in the bottom of an 8-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, then place it seam-side down in the pan, nestling each one against the last. Ladle chili gravy over the top of the rolled tortillas and sprinkle remaining cheese over the top.
Transfer to oven and bake until sauce bubbles and cheese is melted, approximately 10 to 15 minutes. Sprinkle chopped onions over top and serve immediately.

Nutrition Facts : @context http, Calories 658, UnsaturatedFat 29 grams, Carbohydrate 34 grams, Fat 50 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 18 grams, Sodium 630 milligrams, Sugar 3 grams, TransFat 1 gram

Tips:

Use a combination of cheeses. This will give your enchiladas a more complex flavor. Use a blend of cheddar, Monterey Jack, and queso Oaxaca for a classic Tex-Mex flavor.
Don't overfill your enchiladas. You want them to be able to roll up easily without breaking.
Be careful not to overcook your enchiladas. They should be heated through but still have a slight bite to them.
Serve your enchiladas with your favorite toppings. Some popular options include sour cream, guacamole, salsa, and pico de gallo.

Conclusion:

Truck stop enchiladas are a delicious and easy-to-make Tex-Mex dish. They're perfect for a quick and easy weeknight meal or a fun party appetizer. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will love. So next time you're looking for a hearty and flavorful dish, give these truck stop enchiladas a try. You won't be disappointed!