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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 make mike's white green chile chicken enchiladas you only need 41 ingredients and 9 steps. Here is how you cook that.

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

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