Enchilada’s has been a Dallas staple since it first brought its signature style of Tex-Mex to the city in 1979. For more than 20 years, it’s been under the leadership of Tony Waldrop, who cut his teeth working for the restaurant his family built on Northwest Highway. While that location has since closed, the restaurant is stilling serving up sizzling plates on Upper Greenville and Downtown.
Back in 1999, we shared the recipe for Waldrop’s signature dish, “Tony’s Chicken.” It remains a favorite with diners because of its tangy flavor topped with creamy cheese and crisp bacon. As Waldrop told us, it all comes down to the marinade — whatever you do, don’t skip that step.
4 boneless, skinless chicken breasts
¼ pound bacon, cooked and crumbled
¼ pound Monterey Jack cheese, grated
16 ounce bottled Italian dressing
1 cup fresh lemon juice
½ cup garlic powder
½ cup fajita spice (found on the spice aisle of most grocery stores)
Marinate chicken breasts for at least 24 hours, then grill over medium-high heat until done, approximately 15 minutes.
Cover with bacon crumbles and top with grated cheese. Place under broiler until cheese melts.
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