Emprimir
Correo Electrónico
Add a photoMost truck stops in Texas serve enchiladas and chicken-fried steak with cream gravy. The enchiladas usually consist of cheese and onion filled flour torillas, smothered with chili and cheese.
This is my take on this wonderful Tex-Mex dish, made with brisket chili, which is delicious just eaten with a spoon and some cornbread. Or use your own favorite chili, or check out the links for other ideas.
Ingredientes
- 8 flour tortillas
- 2-3 cups shredded cheddar or Jack cheese
- 1 small onion, chopped, sauteed
- 1 small jalapeno, chopped, sauteed
- veggie oil
- Truck Stop Brisket Chili:
- 2 lbs. brisket meat, cut in small chunks
- flour
- olive oil
- 1 onion, chopped
- 3-4 cloves garlic, chopped
- 1-2 jalapenos, seeded, chopped
- 3 cups beef broth
- 15 oz can petite diced,or fire roasted tomatoes
- 1/2 tbs. toasted cumin
- 3 tbs. toasted Tex-Mex Diablo Dust or Taco Seasoning
- 1 tsp. oregano
- 1/8 tsp. thyme
- salt and pepper to taste
Direcciones
- Chili:
- Shake the beef chunks in flour, then brown them in oil.
- Add the onions, garlic, jalapenos
- Add the rest of the ingredients and simmer 1 hour, or transfer to the crockpot and cook 4 hours on low.
- Best made the day before.
- Enchiladas:
- Heat oven to 375 F.
- Saute the onions and jalapenos until light golden brown.
- Let cool, toss with 3/4 of the cheese.
- Warm tortillas.
- Pour 1 cup of chile into a baking dish.
- Divide cheese mix into 8 portions, roll up in the tortillas, place in the baking dish, seam side down.
- Cover with chile, top with the rest of the cheese.
- Bake 15 minutes.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 849g | |
| Recipe makes 3 servings | |
| Calories 1148 | |
| Calories from Fat 685 | 60% |
| Total Fat 76.74g | 96% |
| Saturated Fat 34.34g | 137% |
| Trans Fat 0.0g | |
| Cholesterol 261mg | 87% |
| Sodium 5015mg | 209% |
| Potassium 1249mg | 36% |
| Total Carbs 13.03g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.22g | 2% |
| Protein 71.39g | 114% |
