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