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Before you jump to Mike's White Green Chile Chicken Enchiladas recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Cash.
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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 achieve that.
The ingredients needed to prepare Mike's White Green Chile Chicken Enchiladas:
- Provide ● For Your Proteins
- Provide Fat Free Chicken Breasts
- Take Box Chicken Broth
- Use Fresh Ground Cumin
- Prepare Fresh Ground Black Pepper
- Prepare Mexican Oregano
- Take Kosher Salt
- Take Water
- Provide ● For Your Dry Enchilada Mixture
- Use Drained Black Olives [halved]
- You need Cilantro Leaves [+ reserves]
- Prepare Chopped Green Onions
- You need Shredded Mexican 3 Cheese [+ reserves for topping]
- You need Red Onions [+ reserves for topping]
- Get White Onions [+ reserves for topping]
- Get EX LG Fine Minced Jalepenos [+ reserves for topping]
- Get Fine Minced Garlic
- Get Ground Cumin
- You need Fresh Ground Black Pepper
- Prepare Hatch Green Chilie Powder
- You need Fresh Lime Juice
- Provide ● For Your Wet Enchilada Ingredients
- Take Bucket Bueno Hatch Green Chilies
- Provide Camplles Cream Of Chicken Soup
- Take Can Hatch Green Chilies
- Get Sour Cream
- You need Cream Cheese
- You need ● For Your Enchiladas Toppers [to taste]
- Prepare Can Hatch Green Chilies
- Get Shredded Mexican 3 Cheese
- Provide Fine Minced Red Onions
- Use Fine Minced White Onions
- Use Fine Minced Green Onions
- You need Fine Minced Jalepenos
- Prepare Chopped Cilantro
- You need Fine Shredded Chicken
- Prepare Your Favorite Green Salsa
- Use Sliced Avocados
- Take Sour Cream
- Prepare ● For The Wraps [as needed]
- Provide Warm Flour Tortillas [6"or 12"]
Steps 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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