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