Mike's White Green Chile Chicken Enchiladas
Mike's White Green Chile Chicken Enchiladas

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Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, mike's white green chile chicken enchiladas. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Great recipe for Mike's White Green Chile Chicken Enchiladas. Cheesy Green Chile Chicken Crock Pot Enchiladas. Green Chile Chicken Enchiladas are a classic American family favorite!

Mike's White Green Chile Chicken Enchiladas is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Mike's White Green Chile Chicken Enchiladas is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have mike's white green chile chicken enchiladas using 41 ingredients and 9 steps. Here is how you cook it.

Materials for making of Mike's White Green Chile Chicken Enchiladas:
  1. Take ● For Your Proteins
  2. Prepare 4 Fat Free Chicken Breasts
  3. Take 1 (32 oz) Box Chicken Broth
  4. Make ready 1 tbsp Fresh Ground Cumin
  5. Take 1 tbsp Fresh Ground Black Pepper
  6. Get 1 tbsp Mexican Oregano
  7. Make ready 1 tbsp Kosher Salt
  8. Take as needed Water
  9. Take ● For Your Dry Enchilada Mixture
  10. Take 1 Can Drained Black Olives [halved]
  11. Get 1/2 Cup Cilantro Leaves [+ reserves]
  12. Get 1/2 Cup Chopped Green Onions
  13. Take 1 Cup Shredded Mexican 3 Cheese [+ reserves for topping]
  14. Prepare 1/3 Cup Red Onions [+ reserves for topping]
  15. Prepare 1/3 Cup White Onions [+ reserves for topping]
  16. Prepare 2 EX LG Fine Minced Jalepenos [+ reserves for topping]
  17. Prepare 2 tbsp Fine Minced Garlic
  18. Make ready 2 tbsp Ground Cumin
  19. Make ready 1 tbsp Fresh Ground Black Pepper
  20. Prepare 1 tbsp Hatch Green Chilie Powder
  21. Make ready 1 tbsp Fresh Lime Juice
  22. Make ready ● For Your Wet Enchilada Ingredients
  23. Get 1 (16 oz) Bucket Bueno Hatch Green Chilies
  24. Make ready 2 Cans Camplles Cream Of Chicken Soup
  25. Get 1 (4 oz) Can Hatch Green Chilies
  26. Take 1 Cup Sour Cream
  27. Take 1/8 Cup Cream Cheese
  28. Prepare ● For Your Enchiladas Toppers [to taste]
  29. Get 1 (4 oz) Can Hatch Green Chilies
  30. Prepare Shredded Mexican 3 Cheese
  31. Make ready Fine Minced Red Onions
  32. Make ready Fine Minced White Onions
  33. Make ready Fine Minced Green Onions
  34. Prepare Fine Minced Jalepenos
  35. Take Leaves Chopped Cilantro
  36. Take Fine Shredded Chicken
  37. Take Your Favorite Green Salsa
  38. Make ready Sliced Avocados
  39. Make ready Sour Cream
  40. Prepare ● For The Wraps [as needed]
  41. Prepare Warm Flour Tortillas [6"or 12"]

My whole family gets excited when these White Chicken Enchiladas with Green Chile Sour Cream Sauce are on the menu! This is probably one of our all-time favorite enchilada recipes. I love that these enchiladas are so quick and easy to put together, especially with leftover chicken or a rotisserie chicken from the grocery store. How to make these Creamy White Chicken Enchiladas.

Step by step To Make 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!

Be sure to scroll to the bottom for the full recipe. In a large bowl, stir together the chicken, enchilada sauce, cheese, green chiles and onion. Then fill each tortilla, roll them up and place in a baking tray. Make the cheese sauce in a pan by melting butter and whisking in flour. Serve with sour cream and spanish rice.

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