Truck Stop Enchiladas Recipe

As I was crafting these scrumptious chicken enchiladas, my kitchen transformed into a cozy haven of cheesy, spicy bliss—it’s like a comforting hug wrapped up in a corn tortilla!

Creating hearty meals from simple ingredients is something I enjoy, and my personal favorite among those meals is this one for Truck Stop Enchiladas. Tender, shredded chicken and gooey, Monterey Jack cheese are the mainstays of the flavor-packed filling for these enchiladas—along with the corn tortillas, of course.

Once the enchiladas are assembled (and they involve no more work than rolling up a burrito), the topping of diced green chiles and sour cream (which, by the way, is completely optional) provides an extra flavor layer with this dish.

Truck Stop Enchiladas Recipe Ingredients

• Chicken: High in protein, providing essential amino acids for muscle growth.
• Monterey Jack Cheese: Rich in calcium, adds creamy texture and mild flavor.
• Corn Tortillas: Source of carbohydrates, essential for energy.
• Green Chilies: Adds a mild spice, contains vitamin C and antioxidants.
• Enchilada Sauce: Provides savory and aromatic flavors to the dish.

Truck Stop Enchiladas Recipe Ingredient Quantities

“`html

• 12 corn tortillas
• 2 cups cooked and shredded chicken
• 2 cups shredded Monterey Jack cheese
• 1 cup sour cream
• 1/2 cup diced green chilies
• 1/4 cup chopped fresh cilantro
• 1 can (10 oz) red enchilada sauce
• 2 tablespoons vegetable oil
• 1 tablespoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• Salt and pepper to taste

“`

How to Make this Truck Stop Enchiladas Recipe

1. Set your oven to 350°F (175°C) to preheat.

2. In a medium-sized saucepan, bring the vegetable oil to a temperature of 350 degrees Fahrenheit (175 degrees Celsius) over medium heat. Lightly fry each corn tortilla in the hot oil until they are just pliable, then transfer them to a paper towel-lined plate to drain excess oil.

3. In a big mixing bowl, combine the cooked and shredded chicken, 1 cup of Monterey Jack cheese, diced green chilies, ground cumin, garlic powder, onion powder, chili powder, salt, and pepper. Mix well.

4. Spread half of the enchilada sauce evenly into the bottom of a 9×13-inch baking dish.

5. Put approximately 2 tablespoons of the chicken filling into each tortilla, then roll the tortilla tightly and place it seam side down in the baking dish.

6. Over the top of the rolled tortillas, pour the remaining enchilada sauce evenly.

7. Distribute the sour cream evenly across the top of the enchiladas.

8. Scatter the leftover Monterey Jack cheese on the surface.

9. Put in the oven that has been preheated to the temperature of 20-25 minutes, or until the cheese is melted and bubbly.

10. Before serving hot, sprinkle with chopped fresh cilantro.

Truck Stop Enchiladas Recipe Equipment Needed

1. Oven
2. Medium-sized saucepan
3. Cooking thermometer
4. Paper towels
5. Plate
6. Large mixing bowl
7. 9×13-inch baking dish
8. Measuring cups
9. Measuring spoons
10. Mixing spoon or spatula
11. Tongs or slotted spoon
12. Knife
13. Cutting board

FAQ

• Q: Can I use flour tortillas instead of corn tortillas?
  
  A: Yes, you can substitute flour tortillas, but the texture and flavor will be slightly different.
• Q: Can I make these enchiladas vegetarian?
  
  A: Absolutely! Substitute the chicken with cooked and seasoned vegetables or beans.
• Q: How do I prevent the tortillas from cracking?
  
  A: Quickly dipping the tortillas in warm oil will soften them and make them flexible to roll.
• Q: Can I prepare the enchiladas ahead of time?
  
  A: Yes, assemble them and cover with sauce, then refrigerate. Bake just before serving.
• Q: What can I serve with these enchiladas?
  
  A: Serve with a side of Spanish rice, refried beans, or a fresh garden salad.
• Q: Are these enchiladas spicy?
  
  A: The enchiladas have a mild spice from the green chilies and chili powder, but you can adjust by adding more or using spicy red sauce.
• Q: Can I use a different type of cheese?
  
  A: Yes, cheddar or a Mexican cheese blend can be used as an alternative to Monterey Jack.

Truck Stop Enchiladas Recipe Substitutions and Variations

12 flour tortillas in place of corn tortillas.
Instead of chicken, use 2 cups of beef or pork that has been cooked and shredded.
Substitute Monterey Jack cheese with shredded cheddar cheese in the following amount:

2 cups shredded cheddar cheese

instead of 2 cups shredded Monterey Jack cheese.
1 cup Greek yogurt and 1 cup sour cream both have the same purpose in life. They were both put on this planet to make your dips creamy and your baked goods moist.

Yogurt is a yet another strain of dairy that was invented by fermentation, and this makes Greek yogurt a close cousin of sour cream. Like sour cream, Greek yogurt has a tangy flavor and thick texture that make it the ideal substitute. And it is made from a healthier, more digestible line of milk than sour cream, and it has a better amino acid profile.
Half a cup of jalapeños that have been diced can be used in place of green chilies.

Pro Tips

1. Warm the Tortillas First Before frying, briefly warm the corn tortillas in the microwave or on a skillet. This helps prevent them from cracking when you roll them, making it easier to work with.

2. Mix Sour Cream into the Sauce For a richer flavor, mix the sour cream with the enchilada sauce before spreading it over the enchiladas. This will create a creamy sauce that coats the tortillas beautifully.

3. Add Fresh Ingredients Before Serving For added brightness and flavor, consider topping the cooked enchiladas with fresh ingredients like diced avocado, chopped green onions, or additional cilantro right before serving.

4. Use a Baking Rack Place a baking rack inside your baking dish after greasing it slightly. This can help keep the bottom of the enchiladas from becoming soggy, allowing air to circulate and the bottoms to crisp up a bit more.

5. Cheese Variations Try using a blend of cheeses like cheddar and Monterey Jack, or even add some crumbled queso fresco on top before baking for more depth of flavor.