Mike's White Green Chile Chicken Enchiladas.
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Ingredients requirements Mike's White Green Chile Chicken Enchiladas:
- Prepare of ● For Your Proteins.
- Need 4 - Fat Free Chicken Breasts.
- Give 1 (32 oz) - Box Chicken Broth.
- Provide 1 tbsp - Fresh Ground Cumin.
- Give 1 tbsp - Fresh Ground Black Pepper.
- Provide 1 tbsp Mexican Oregano.
- Prepare 1 tbsp of Kosher Salt.
- Prepare as needed of Water.
- Need - ● For Your Dry Enchilada Mixture.
- Require 1 Can for Drained Black Olives [halved].
- Require 1/2 Cup Cilantro Leaves [+ reserves].
- You need 1/2 Cup - Chopped Green Onions.
- You need 1 Cup - Shredded Mexican 3 Cheese [+ reserves for topping].
- You need 1/3 Cup of Red Onions [+ reserves for topping].
- You need 1/3 Cup - White Onions [+ reserves for topping].
- Provide 2 for EX LG Fine Minced Jalepenos [+ reserves for topping].
- Prepare 2 tbsp Fine Minced Garlic.
- Provide 2 tbsp for Ground Cumin.
- Prepare 1 tbsp of Fresh Ground Black Pepper.
- Provide 1 tbsp for Hatch Green Chilie Powder.
- Give 1 tbsp - Fresh Lime Juice.
- Give for ● For Your Wet Enchilada Ingredients.
- Need 1 (16 oz) - Bucket Bueno Hatch Green Chilies.
- Prepare 2 Cans - Camplles Cream Of Chicken Soup.
- Give 1 (4 oz) - Can Hatch Green Chilies.
- You need 1 Cup - Sour Cream.
- Provide 1/8 Cup Cream Cheese.
- Provide for ● For Your Enchiladas Toppers [to taste].
- Provide 1 (4 oz) - Can Hatch Green Chilies.
- Prepare of Shredded Mexican 3 Cheese.
- You need of Fine Minced Red Onions.
- You need for Fine Minced White Onions.
- Prepare of Fine Minced Green Onions.
- Provide of Fine Minced Jalepenos.
- Require Leaves for Chopped Cilantro.
- Provide Fine Shredded Chicken.
- Provide of Your Favorite Green Salsa.
- Provide - Sliced Avocados.
- Need for Sour Cream.
- You need for ● For The Wraps [as needed].
- Prepare for Warm Flour Tortillas [6"or 12"].
Mike's White Green Chile Chicken Enchiladas making process:
- 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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