Tex-Mex Recipes
Tex-Mex Truckstop Enchiladas
Ingredients
- 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
- 1/2 recipe Tex-Mex Chili Gravy
- Vegetable oil (for frying)
- 12 to 16 corn tortillas
- Grated mild Cheddar cheese
- Onion, chopped
- Fresh jalapeño or serrano chile, minced
Instructions
- 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. The filling can be made ahead and refrigerated for a day. Reheat the filling before proceeding.
- 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 jalapeño.
- Serve hot, using a spatula.