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Mexicali Enchiladas -Semi-Homemaker Recipe

Mexicali Enchiladas -Semi-Homemaker Recipe

Recipe courtesy Heather Vinci

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (24)

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Average Rating:

Total Reviews: 24

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  • on May 05, 2011

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    This is just too lazy for such a famouns dish. Mexican dishes deserve and need fresh ingredients. Go authentico! This is good for children or teenagers who want to cook for their friends. I love the time spent to make a dish like this. This is just too lazy.

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  • on April 21, 2011

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    I think these are delicious and very easy to make. My daughter and I made them for father's day last year and they went over very well.

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  • on August 05, 2010

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    better served 2nd day, cover with foil to warm in oven.

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  • on July 11, 2010

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    I just wish this recipe had given an oven temperature. I had no idea what temp to preheat the oven to. I put it on 350 for 35 mins but that made my enchiladas' cheese on top very crunchy and too hard to eat.

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  • on June 26, 2010

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    It was great. The only thing I learned I had to take it out of the oven after only 20 minutes because it was definately done. I probably could of taken it out earlier because the cheese wasnt creamy it was hard. So I would just keep a close eye on it. It wouldn't of lasted 35 minutes.

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  • on May 19, 2010

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    I made this tonight, however, I am used to these delicious enchiladas a mexican restaurant in my town serves, so they did not compare to those. But all in all this is a good semi-homemade recipie. I used ground beef, but I am thinking I should have cooked it with taco seasoning to make it a little more flavorful.

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  • on February 27, 2010

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    Just made this today for lunch. My family loved it. I did find I had too much chicken mixture for the 14 shells. Still, it all turned out very well. Some parts of the recipe could have used clarification (what size of cans of sauce and how big of a pan, etc.?. I used my best judgment and it all turned out. This recipe makes a huge bunch of food:-

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  • on September 04, 2009

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    I MADE THIS TWICE. FIRST TIME WITH CHICKEN USED HOT SAUCE WAS A LITTLE TOO HOT FOR ME. I AGREE ABOUT THE CHEESE FIRST TIME ENDED UP BEING HARD. SECOND TIME I USED GROUND BEEF AND ON THE THREE CANS OF SAUCE I UDED 1 MILD AND 1 MED ON THE INSIDE AND THE ONE ON TOP I USED MILD. I PUT THE CHEESE ON THE LAST 10 MINUTES. CAME OUT ALOT BETTER. WAS A GOOD DISH. WILL MAKE AGAIN

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  • on July 19, 2009

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    I had half of a big smoked turkey breast ; put it in the crock pot for a day with a big can of red enchilada sauce; shredded it and looked for an enchilada recipe to use it in...found this one. It was excellent! We liked it very much; it makes two big pans of enchiladas, one to eat and one to freeze. And it is very quick and very easy.

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  • on July 18, 2009

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    My family and I loved this recipe. Although I did overcook it just a little bit trying to get the cheese slice recipe made. But the enchiladas were still very yummy. Also, prior to assembling the tortillas and baking the dish I had to try a little just to make sure it was good. So I out some on a separate plate for a sample and microwaved it for about 30 sec it was to die for. I think it might have been even better then the enchilada dish especially with some tortilla chips. I will definitely make this dish again but instead of assembling it in tortillas, i would eat it on a plate with tortilla chips! yummy!

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