Mike's White Green Chile Chicken Enchiladas

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mike's white green chile chicken enchiladas. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Mix all of your dry ingredients. Mike's White Green Chile Chicken Enchiladas is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is simple, it's fast, it tastes delicious.

Mike's White Green Chile Chicken Enchiladas is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Mike's White Green Chile Chicken Enchiladas is something that I’ve loved my whole life.

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

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

This is probably one of our all-time favorite enchilada recipes. They can be made with flour or corn tortillas, with white beans or without, with canned green chiles or with green enchilada sauce or salsa verde. After all this time, creamy "white" green chile chicken enchiladas are still one of my favorite meals ever. Stir in sour cream and green chiles.

Instructions 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!

After all this time, creamy "white" green chile chicken enchiladas are still one of my favorite meals ever. Stir in sour cream and green chiles. Roll the tortilla and place seam side down onto prepared baking dish. Add the chicken, beans, and green chile. Add the enchilada filling to the center of each tortilla (approx. ½ cup), roll them up tightly and line them in the dish seam side down.

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