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Mexicali Enchiladas

  • 6 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


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
Sour cream sauce:
1 tablespoon butter
¼ cup chicken broth
Pinch ground cumin
1 teaspoon minced garlic
cups sour cream
Pinch salt

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