Mexican comfort food at it’s best, these Truckstop Enchiladas are the cheesy, beefy, dinner that you’ve been craving.
For the Tex-Mex gravy
- 1 pound ground beef
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 tablespoons Ancho chile powder
- 1 tablespoon cumin powder
- ½ teaspoon Mexican oregano
- 1 teaspoon kosher salt
- 4 cups beef stock
- 8 ounces tomato sauce
- 1 tablespoon sugar
- 1 tablespoon dark cocoa powder
- ½ teaspoon cinnamon
- 1 tablespoon masa harina (or 1 tablespoon flour whisked into ½ cup of the beef stock)
For the enchilada filling
- 1 pound ground beef
- ½ medium onion, minced
- 1 garlic clove, minced
- 1 (4-ounce) can roasted chopped green chiles
- ½ cup beef stock
To assemble the enchiladas
- ½ recipe of the Tex-Mex gravy
- 12 to 16 corn tortillas
- Vegetable oil for frying the tortillas
- 3 cups shredded cheddar or Monterey Jack cheese, reserve 1 cup to sprinkle on top of enchiladas
- For the gravy: in a medium saucepan over medium-high heat, brown the ground beef, using a spatula to break the meat into very small pieces. Drain off excess fat.
- Add the onion and garlic to the meat. Continue to saute until onions are translucent.
- Add the Ancho chile powder, cumin, oregano, and salt. Stir to combine spices into the meat mixture.
- Stir in the beef stock, tomato sauce, sugar, cocoa powder, and cinnamon. Reduce the heat to low and simmer the mixture for 50 minutes until the sauce has thickened a bit.
- In a small bowl, whisk the masa harina with 3 tablespoons of the cooking liquid. Add to the saucepan and continue to cook for 10 minutes until the sauce is thickened. Remove from heat and set aside.
- For the enchilada filling: in a skillet over medium heat, brown the ground beef until no longer pink, breaking up the meat with your spatula. Drain off any excess fat.
- Add the onion and garlic to the skillet and saute with the meat until the onions are transparent.
- Stir in the canned chiles and beef stock.
- Simmer the filling until the liquid is absorbed. Remove from the heat and allow to cool.
- To assemble the enchiladas: Preheat the oven to 350 degrees.
- Lightly spray a deep baking dish with cooking spray.
- Lightly brush vegetable oil onto the bottom of a large skillet.
- Place a tortilla in the skillet and lightly fry just long enough for the tortilla to soften and go limp, taking care not to let the tortilla crisp. Remove from heat and allow to drain on paper towels.
- Repeat process by brushing the skillet with oil and toasting each tortilla, placing on paper towels to drain.
- Using tongs, dip each tortilla into the gravy liquid to coat it lightly. Lay the tortilla on a plate and spoon about 4 tablespoon of the filling on the tortilla. Sprinkle with a scant handful of cheese and roll up.
- Place the enchilada seam side down into the baking dish. Repeat the process with all of the tortillas.
- Pour remaining gravy over the top of the enchiladas making sure each one is completely covered in the gravy.
- Bake for 20 to 25 minutes until the enchiladas are hot, the sauce is bubbly. Remove from heat and evenly sprinkle the 1 cup of cheese over the top.
- Garnish, if desired, with chopped cilantro, chopped raw onion, and a dollop of sour cream.
- Category: Main Dish
- Method: Bake
- Cuisine: Mexican
- Serving Size: 1
Keywords: Truckstop enchiladas, enchilada recipe, comfort food, restaurant recipes, beef recipes, cheese recipes, Mexican food