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Mike's White Green Chile Chicken Enchiladas

Mike's White Green Chile Chicken Enchiladas

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Mike's White Green Chile Chicken Enchiladas

By: MMOBRIEN via Cookpad.com

Ingredients of Mike's White Green Chile Chicken Enchiladas:

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

Method for "Mike's White Green Chile Chicken Enchiladas":

  1. Hard boil your raw chicken breasts with seasonings for 35 minutes.
  2. Mix all of your dry ingredients. Fine mince all vegetables. Shred your chicken.
  3. Mix in your wet ingredients.
  4. Tight roll ingredients into warm flour tortillas seam side down.
  5. Cover rolls with leftover mixture and reserves.
  6. Cover dish with reserves.
  7. Cover and seal tightly.
  8. Bake at 350° and bake for 35 minutes. Then uncover and bake for 10 minutes longer to crisp.
  9. Serve hot with all side options and an ice cold Mexican beer. Enjoy!

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