|Eat these with an over-easy egg and say your prayers. © Ryan Schierling|
The feeling I had when he said that is kinda the same one I have when I eat these enchiladas. They are stupid to eat, but there's a liberation in the ridiculousness of it all. Between the gooey, salty, Velveeta, the bright tang of onions on the tooth, and that river of enchilada sauce – it seems like the food equivalent of what the free-lovin' 60's must have been like. Drape an over easy egg over the top and you just did it on acid, man....
Our first introduction to this hard-core Tex-Mex standard was at Dart Bowl in Austin. This recipe is from Texas culinary historian-curator-troublemaker Robb Walsh's Texas Eats: The New Lone Star Heritage Cookbook. There are two sauce options in the book – chili con carne sauce or original chili gravy – one with meat and one without. I rather prefer the smoother, meatless style (looking at you vegetarians who care not a hoot about your arteries this week), but there's a fairly narrow margin of difference between the two.
You'll be all set for a stiff drink and a nap when you're done. And, you know, we kinda had to make up for all those light enchilada recipes we've posted this week some way or another... but you'll only get lame apologies for that until you've tried these.
Recipe not included below because it's not our recipe to offer, and we make it exactly as it was written with no adaptations. Go buy a copy of Texas Eats, turn to pages 112-113 and fold the pages back until the book's spine breaks. It will now always open to this dish. It's worth it.
Well, at least once a year, or until your cardiologist finds out.