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We hope you got insight from reading it, now let’s go back to mike's white green chile chicken enchiladas recipe. To make mike's white green chile chicken enchiladas you only need 41 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to prepare Mike's White Green Chile Chicken Enchiladas:
- Take ● For Your Proteins
- You need 4 Fat Free Chicken Breasts
- Get 1 (32 oz) Box Chicken Broth
- Use 1 tbsp Fresh Ground Cumin
- Use 1 tbsp Fresh Ground Black Pepper
- You need 1 tbsp Mexican Oregano
- Take 1 tbsp Kosher Salt
- Use as needed Water
- You need ● For Your Dry Enchilada Mixture
- Use 1 Can Drained Black Olives [halved]
- Get 1/2 Cup Cilantro Leaves [+ reserves]
- Take 1/2 Cup Chopped Green Onions
- You need 1 Cup Shredded Mexican 3 Cheese [+ reserves for topping]
- Take 1/3 Cup Red Onions [+ reserves for topping]
- Get 1/3 Cup White Onions [+ reserves for topping]
- Take 2 EX LG Fine Minced Jalepenos [+ reserves for topping]
- Prepare 2 tbsp Fine Minced Garlic
- Use 2 tbsp Ground Cumin
- Provide 1 tbsp Fresh Ground Black Pepper
- Prepare 1 tbsp Hatch Green Chilie Powder
- Provide 1 tbsp Fresh Lime Juice
- Provide ● For Your Wet Enchilada Ingredients
- Use 1 (16 oz) Bucket Bueno Hatch Green Chilies
- Get 2 Cans Camplles Cream Of Chicken Soup
- Provide 1 (4 oz) Can Hatch Green Chilies
- Provide 1 Cup Sour Cream
- You need 1/8 Cup Cream Cheese
- Take ● For Your Enchiladas Toppers [to taste]
- Provide 1 (4 oz) Can Hatch Green Chilies
- Prepare Shredded Mexican 3 Cheese
- You need Fine Minced Red Onions
- You need Fine Minced White Onions
- Prepare Fine Minced Green Onions
- Prepare Fine Minced Jalepenos
- Take Leaves Chopped Cilantro
- Prepare Fine Shredded Chicken
- Use Your Favorite Green Salsa
- Take Sliced Avocados
- You need Sour Cream
- Use ● For The Wraps [as needed]
- Use Warm Flour Tortillas [6"or 12"]
Instructions to make Mike's White Green Chile Chicken Enchiladas:
- Hard boil your raw chicken breasts with seasonings for 35 minutes.
- Mix all of your dry ingredients. Fine mince all vegetables. Shred your chicken.
- Mix in your wet ingredients.
- Tight roll ingredients into warm flour tortillas seam side down.
- Cover rolls with leftover mixture and reserves.
- Cover dish with reserves.
- Cover and seal tightly.
- Bake at 350° and bake for 35 minutes. Then uncover and bake for 10 minutes longer to crisp.
- Serve hot with all side options and an ice cold Mexican beer. Enjoy!
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