Chicken Enchiladas
2016 Recipe Contest Grand Prize Winner
Sherry Kozlowski, Morgantown, West Virginia
Spicy cream cheese filling in Milford Valley Stuffed Buffalo Style Chicken Minis adds a new kick to enchiladas.

Chicken Enchiladas
Makes 12 servings
- 1 pkg. Milford Valley Stuffed Buffalo Style Chicken Minis
- 2 tsp. Cumin
- 2 Garlic Cloves, diced
- 1 – 14 oz. can Crushed Tomatoes
- 1 small White Onion
- 1 – 4 oz. can Diced Green Chili Peppers
- 16 oz. Shredded Cheddar
- 12 Flour Tortillas
- 1 can Prepared Enchilada Sauce
- 1 can Sliced Black Olives
- Preheat oven to 375 degrees F. Bake chicken minis according to package directions.
- Shred cooked chicken in a food processor.
- In a bowl, mix shredded chicken, cumin, garlic, tomatoes, green chilies and half of the cheese.
- Pour 1/3 can of enchilada sauce in the bottom of a 9x13" baking dish.
- Fill tortillas with chicken mixture and place seam-side down on top of the enchilada sauce in baking dish.
- Top tortillas with remaining enchilada sauce, cheese and black olives. Bake for 20 minutes or until cheese is melted.
- Garnish with sour cream and green onions. Serve warm.