Truck Stop Enchiladas Recipe

  

INGREDIENTS:

•   12 Corn tortillas
•   1 pound mild cheddar, shredded
•   1 batch – Chile con Carne
•   Small Onion, chopped (optional)
•   Oil, for cooking
•   Cilantro for garnish

INSTRUCTIONS:

1. Heat ¼ inch of oil in a skillet until almost smoking.
2.  Using tongs, dip a tortilla into the hot oil for 5 seconds, turn it over for 5 more, lift it and let the oil drip back into the pan.
3.  Dip the tortilla into the warm chile con carne until covered, then remove to a greased baking dish.
4.  Put two tablespoons of cheese on the tortilla, roll it and place it seam side down in a 13×9 baking dish. 
5. Repeat. Pour the remaining chile con carne over the enchiladas, top with grated cheese and finely chopped raw onion, and heat in a 400F oven for 10 minutes or until the top is melted and the dish is bubbling. 
6. Serve immediately with pinto beans and Tex-Mex Rice. Makes 12 enchiladas, or six servings.

source: Cooking On the Ranch

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