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 recipe
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
  1. Preheat oven to 375 degrees F. Bake chicken minis according to package directions. 
  2. Shred cooked chicken in a food processor.
  3. In a bowl, mix shredded chicken, cumin, garlic, tomatoes, green chilies and half of the cheese.
  4. Pour 1/3 can of enchilada sauce in the bottom of a 9x13" baking dish.
  5. Fill tortillas with chicken mixture and place seam-side down on top of the enchilada sauce in baking dish.
  6. Top tortillas with remaining enchilada sauce, cheese and black olives. Bake for 20 minutes or until cheese is melted.
  7. Garnish with sour cream and green onions. Serve warm.