Mexicali Enchiladas -Semi-Homemaker Recipe

Name: Mexicali Enchiladas -Semi-Homemaker Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package corn tortillas (14 tortillas); 2 cooked chicken breasts, chopped; 3 (8-ounce) bags shredded Mexican cheese blend; 1 large yellow onion, diced; 2 tablespoons cleaned and roughly chopped cilantro leaves; 3 cans enchilada sauce (hot or mild), divided; 1 tablespoon butter; 1/4 cup chicken broth; Pinch ground cumin; 1 teaspoon minced garlic; 1 1/2 cups sour cream; Pinch salt

Servings: persons

1 package corn tortillas (14 tortillas)
2 cooked chicken breasts, chopped
3 (8-ounce) bags shredded Mexican cheese blend
1 large yellow onion, diced
2 tablespoons cleaned and roughly chopped cilantro leaves
3 cans enchilada sauce (hot or mild), divided
1 tablespoon butter
1/4 cup chicken broth
Pinch ground cumin
1 teaspoon minced garlic
1 1/2 cups sour cream
Pinch salt

1
Preheat oven to 400 degrees F.
2
Wrap corn tortillas in wet paper towels and microwave for 45 seconds.
3
In a large bowl, combine chicken, 1 1/2 bags of cheese, onion, cilantro, and 2 cans of enchilada sauce.
4
Mix well Add the cilantro and stir to combine.
5
Cover the bottom of a large baking dish with half of the remaining enchilada sauce.
6
Carefully spoon mixture into tortillas, roll up and place seam side down in the baking dish.
7
Cover the top with the other half can of the enchilada sauce and the rest of the cheese (1 1/2 bags).
8
Bake for 35 to 40 minutes.
9
Serve with sour cream sauce.
10
Make sour cream sauce by adding butter to a saucepan over medium heat.
11
While the butter is melting add the chicken broth, cumin, garlic and sour cream.
12
Whisk to combine; season with salt, bring to a boil and remove from the heat.
13
Serve enchiladas topped with sour cream sauce.

664

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 package corn tortillas (14 tortillas), 2 cooked chicken breasts, chopped, 3 (8-ounce) bags shredded Mexican cheese blend, 1 large yellow onion, diced, and more.

Yes, Mexicali Enchiladas -Semi-Homemaker Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!