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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
Serves 8 or 10
- 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
- half bunch of scallions, chopped, including green ends
- 3 cups grated Monterrey Jack cheese
- 2 cans Hatch Tex-Mex Enchilada Sauce
- 1/2 cup Ancho Pepper Sauce or jarred Mole sauce
- 15 white corn tortillas
- 9"x13" Pyrex baking dish
- Heat oven to 350 degrees while you prepare the enchiladas.
- 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.
- Place 1 1/2 cups of the cheese and the yogurt 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.
- Pour the enchilada sauce and the ancho pepper or mole sauce in a large bowl and stir until the sauces are blended. Set aside.
- Place a saute 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.
- 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.
- Pour the remaining enchilada sauce over the enchiladas. With a spatula, press the sauce into the crevices between the enchiladas. Sprinkle the top of the dish with the remaining cheese.
- Bake in the middle of the oven for 35 to 45 minutes 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.
- NB - This dish can be vegetarian without the chicken. That was Frank's original recipe.