How to Prepare Award-winning Mike's White Green Chile Chicken Enchiladas

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The ingredients needed to make Mike's White Green Chile Chicken Enchiladas:

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

Steps 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!

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