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We hope you got insight from reading it, now let’s go back to mike's white green chile chicken enchiladas recipe. To cook mike's white green chile chicken enchiladas you need 41 ingredients and 9 steps. Here is how you do that.

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

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

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!

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