Eggs-cellent Tex-Mex Enchiladas

The enchiladas in chile con carne (#46) at Spanish Village on Almeda come in a very meaty chili. I tried an order with two fried eggs on top. Thanks to Kingsley and the many other commenters on the recent post "Dan Jenkin's Favorite Cheese Enchiladas" for the recommendations.

I asked readers to direct me to cheese enchiladas served in chili con carne (not thin chili gravy or thinned-down chili con carne). This old-fashioned dish was held up as a classic by my Tex-Mex mentor Dan Jenkins. Only a few Tex-Mex restaurants serve cheese enchiladas like this anymore. The example I gave in the first post is the dish called Enchiladas de Tejas at Molina's Cantina.

The chili con carne at Spanish Village sure wasn't thinned down any -- in fact it was a little too stiff. The best variation I sampled was the highly recommended #47 "Special Enchiladas a-la-Taylor." These are cheese enchiladas in chili con carne with "many spices" topped with a generous pool of Velveeta. The molten cheese adds the perfect amount of lubrication to the slightly dry chili.

Cleanse your palate with one of Spanish Village's secret-recipe frozen margaritas.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


All-access pass to the top stories, events and offers around town.

  • Top Stories