Mexicali Enchiladas -Semi-Homemaker Recipe
Serves: 2
Lelia Marks
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
50
Sourness
43
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 large
Yellow Onion (diced)1 tbsp
Butter1 cup
Chicken Broth1 pinch
Ground Cumin1 tsp
Garlic (minced)1.5 cups
Sour Cream1 pinch
SaltDirections:
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