Mexicali Enchiladas

I grew up on these enchiladas. Well, not on them. But like near them. They've been a Golden family staple since I can remember. That's right — Ellen herself used to make these for the family all the time. At first glance, I know the recipe sounds... odd. And maybe kinda gross with all the "Cream of..." soups. But I promise you they couldn't be more delicious, and my friends can attest to that since I made them for us the other week to munch on while we sat and judged outfits on the Golden Globes. 

It calls for El Fenix salsa which is only available in the greater Dallas area so, if you're reading this and not a Dallas resident, your favorite salsa will do! 


Mexicali Enchiladas by The Golden Family


9x13 foil pan

Package of 12 corn tortillas

1 can Cream of Mushroom soup

1 can Cream of Chicken soup

3/4 c of whole milk 

3/4 c El Fenix Hot Sauce 

3 medium size, boneless and skinless chicken breasts

2 cups of finely shredded Sharp Cheddar Cheese


  • Prep chicken the day before and refrigerate or early on the day you make the enchiladas. Bake the chicken breasts as you normally would, but do not overcook (remember: you'll be cooking the chicken even more once it's shredded and put into the layered enchilada recipe). Once baked, let chicken cool some then shred them by hand (or with two forks) into small pieces.
  • Set oven to 350º.
  • Cut tortillas into strips. Stack about 4 at a time (or more), and make vertical cuts (about 1" wide). Place enough on the bottom of pan to create your first layer of strips. 
  • Heat the soups, milk, and hot sauce on the stove. 
  • Top the first layer of cut tortilla strips with half of the shredded chicken.
  • Sprinkle 1/2 the cheese over the chicken, then pour 1/2 the hot soup mixture over the chicken.
  • Repeat the layering process, starting with another set of cut up tortilla strip then the remaining chicken, cheese, and soup mixture (NOTE: you will more than likely not use all the tortilla strips).
  • Bake uncovered in the oven, for 45 minutes to an hour (it should be bubbling on the edges and some of the cheese will be browned).
  • Cool slightly then serve!