5 Ingredients or Fewer

Frank Dorn's Enchiladas with Chicken

by:
January 20, 2012
4.7 Stars
Author Notes

Frank's five children are all great friends of mine. A Southern Californian and a nurseryman, a great cook, and an all around entertaining patriarch, Frank had a way with food that is admirable - simple but good. His daughter, Dot, taught me this recipe, to which I have added chicken and a little extra kick to the enchilada sauce. I was inspired to submit it after a Hotline question summoned a call for enchilada recipes. Frank made me the first enchiladas I ever ate. —Bevi

  • Prep time 1 hour
  • Cook time 40 minutes
  • Serves 8 or 10
Ingredients
  • 2 chicken breasts - skin on
  • salt and pepper to taste
  • Olive oil for baking the chicken
  • 17 ounces tub Fage yogurt - your choice of % of fat
  • 1/2 pint sour cream
  • half bunch of scallions, chopped, including green ends
  • 4 cups grated Monterrey Jack cheese
  • 3 cans Hatch Tex-Mex Enchilada Sauce
  • 1/2 cup Ancho Pepper Sauce or jarred Mole sauce
  • 24 white corn tortillas
  • 1 Pyrex baking dish, 9'x13'
  • 1 smaller baking dish for additional filled enchiladas
  • optional: instead of ancho pepper sauce or mole sauce, 2 TBS unsweetened cocoa powder and 1/2 cup coffee
  • optional: 1/2 diced medium large onion, sauteed
In This Recipe
Directions
  1. Heat oven to 350 degrees while you prepare the enchiladas.
  2. Bake the chicken: Place chicken in a small baking dish, and sprinkle with olive oil, salt, and pepper. Bake at 350 degrees for 30 minutes, and you do not have to turn the breasts. Take out of oven and allow to cool. Increase the oven temperature to 375 degrees.
  3. Place 3 cups of the cheese and the yogurt and sour cream in a bowl with the scallions. Stir until blended. Peel the skin off the chicken breasts and shred the cooled chicken using a fork - do not cut the chicken into pieces. Add to the cheese and yogurt mixture and set aside while you prepare the tortillas. NOTE: You can make both vegetarian and chicken enchiladas in separate pans by setting aside 1/3 of the yogurt, scallion and cheese mixture to make some enchiladas meatless.
  4. Pour the enchilada sauce and the ancho pepper or mole sauce in a large bowl and stir until the sauces are blended. Set aside. NOTE: An optional method is to add the cocoa powder and coffee to a sautéed diced onion. Cook, stirring for 3 minutes and add to the enchilada sauce.
  5. Place a 10" cast iron pan over medium heat until the air above it is almost waving. Do NOT use oil. Place a tortilla in the pan, and heat until the edges brown slightly - maybe 20 seconds. Flip the tortilla and cook on the second side until the tortilla "puffs" a little. Immediately plunge the tortilla into the sauce, and place in a 9"x13" Pyrex baking dish that has been lined with 3 TBS of enchilada sauce.
  6. Working inside the baking dish, add about 2 TBS. of the chicken filling on the tortilla, and roll it up. Try to work an assembly line, with a tortilla heating in the pan while you plunge another one in sauce and fill it. Stuff by hook or by crook 15 filled enchiladas in the baking dish. Follow up by using an additional baking dish to fit in the remaining filled enchiladas.
  7. Pour the remaining enchilada sauce over the enchiladas. With a spatula, press the sauce into the crevices between the enchiladas. Cover the pans with aluminum foil to bake for 30 minutes. Uncover, and then sprinkle the top of the dish with the remaining cheese.
  8. Continue to bake in the middle of the oven until the cheese is bubbly and slightly browned. Allow the enchies to sit for about 10 minutes before you serve. They are much better on Day 2.
  9. NB - Please note that this dish can be entirely vegetarian without the chicken. That was Frank's original recipe.

See what other Food52ers are saying.

  • lapadia
    lapadia
  • Bevi
    Bevi
  • Ginny
    Ginny
Bevi

Recipe by: Bevi

Cooking is an important part of my past. I grew up and worked on our family resort. These days, I cook good food to please my friends and family.

6 Reviews

Ginny December 31, 2016
I have made this several times and we love it! This time I made a change. I used 3 cans of enchilada sauce and an 8.25 ounce jar of mole sauce. It made more sauce left over to pour over the dish. It's our New Year's Eve dinner this year!
 
Author Comment
Bevi January 1, 2017
What a great idea to add mole sauce! And what an honor for me to make a NYE menu!
 
Author Comment
Bevi October 10, 2021
Hi Ginny - I saw this note years ago and have been playing with the proportions ever since. I have increased the number of tortillas I use as well as main ingredients, with a suggestion for adding cocoa powder and coffee to the enchilada sauce in place of mole or ancho pepper sauce.
 
lapadia January 23, 2012
Yum, love chicken enchiladas, delicious recipe!
 
Author Comment
Bevi January 23, 2012
Thanks lapadia! I hope Frank would have approved that I added chicken and a little kick to the Hatches.
 
Author Comment
Bevi January 21, 2012
Oh, and Frank didn't use yogurt - he used sour cream.