Print this Recipe
Prep time: 15 Minutes
Total time: 35 Minutes
Cook time: 20 Minutes
Yield: 5-6 Servings

Cheesy with just the right amount of Southwest spice, these enchiladas will satisfy and delight.


For the filling –

For assembly –


  1. Preheat the oven to 350℉ and grease a 9 x 9 baking dish.
  2. Make the filling. Heat the olive oil in a medium skillet over medium heat. Add the onion and sauté for 5 minutes, until translucent. Add the chili powder and cumin and sauté for an additional 1-2 minutes, until fragrant. Add the shredded chicken, chicken broth, and 6 oz of La Terra Fina Southwest Fiesta with Black Beans & Corn Dip & Spread to the skillet and mix until all of the ingredients are evenly combined.
  3. Spoon ¼ cup of filling into each tortilla. Roll the tortillas as tightly as possible and place them seam-side down in the baking dish. You should be able to fit 5-6 tortillas in the dish depending on how tightly you roll them up
  4. Pour the enchilada sauce over the tortillas in the casserole dish then sprinkle on the shredded cheese.
  5. Bake for 20-25 minutes, until the cheese is melted and the enchiladas are heated through.
  6. Garnish with chopped cilantro and dollops of remaining 4 oz of La Terra Fina Southwest Fiesta with Black Beans & Corn Dip & Spread.

Get fresh updates
& recipes by email

We'll never share your email address and you can opt out at any time, we promise.