TRUCKSTOP ENCHILADA RECIPE

March 25, 2019

428

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. ...
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Nutritions

Calories
1069

Sodium
1671mg
69% DV

Fat
66g
102% DV

Protein
64g
129% DV

Carbs
39g
13% DV

Fiber
6g
26% DV