Tex-Mex Truckstop Enchiladas
- 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 jalapeno or Serrano chile, minced (optional)
- 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. The 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 (if desired).
- Serve hot, using a spatula.
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