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If you went to high school in San Antonio within the last, say, 70 years or so, you remember enchilada Wednesdays. If so you’re likely smiling right now, and growing a bit hungry. I came across a nice article in Texas Highways magazine from earlier this year titled, For the Best Enchiladas in Texas, Go Back to School in San Antonio, by John Nova Lomax (January 27, 2021).
Now the article talks about the local public school system cafeterias, in particular the Northeast Independent School District (N.E.I.S.D. in the article). But I’m here to tell you it was in Catholic schools too. I went to a Catholic high school and they also honored the revered Enchilada Wednesday, or simply Enchilada day. The article deftly describes the general feelings of those who were/are lucky enough to experience it. This is where my enchilada obsession began, (cheese originally, but I dabble in beef now (never chicken, it doesn’t work with this style, in my opinion). I loved those enchiladas so much I got a job in the cafeteria for no pay, simply the promise of all you can eat, it was worth it (they lost money believe me!). The only problem was my after lunch class was science lab, in one of only 3 rooms in the school with air conditioning, imagine trying to stay awake. Worth it!
This article includes a video of how these enchiladas are made, by those who cook them. I’m sure they used the same cheese we did, government cheese, for institutions. Since this cheese is not readily available but I’ve found that many restaurants and cooks use Land O’ Lakes Extra Melt Yellow. Even this is hard to find in less than five pound loaves or five pound bags of shredded (it’s marketed to restaurants). It makes a tremendous difference. Really takes me back! read article
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