Southwest Chicken Enchiladas
Recipe and photos by La Terra Fina
Ingredients
For the filling –
- 1 tablespoon olive oil
- 1 large white onion
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 1 cup fully cooked shredded chicken
- 2 tablespoons chicken broth
- 6 oz. La Terra Fina Southwest Fiesta with Black Beans & Corn Dip & Spread
For assembly –
- 5-6 8-inch flour tortillas
- 1 ¼ cups enchilada sauce, homemade or store-bought
- 1 cup shredded Mexican-blend cheese
- ¼ cup cilantro, chopped
- 4 oz. La Terra Fina Southwest Fiesta with Black Beans & Corn Dip & Spread
Instructions
- Preheat the oven to 350℉ and grease a 9 x 9 baking dish.
- 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.
- 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
- Pour the enchilada sauce over the tortillas in the casserole dish then sprinkle on the shredded cheese.
- Bake for 20-25 minutes, until the cheese is melted and the enchiladas are heated through.
- Garnish with chopped cilantro and dollops of remaining 4 oz of La Terra Fina Southwest Fiesta with Black Beans & Corn Dip & Spread.