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Can Fast Food Be Healthy?
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The ingredients needed to make Mike's White Green Chile Chicken Enchiladas:
- You need ● For Your Proteins
- Provide Fat Free Chicken Breasts
- You need Box Chicken Broth
- You need Fresh Ground Cumin
- Get Fresh Ground Black Pepper
- Use Mexican Oregano
- Use Kosher Salt
- Take Water
- Get ● For Your Dry Enchilada Mixture
- Get Drained Black Olives [halved]
- Use Cilantro Leaves [+ reserves]
- Provide Chopped Green Onions
- Get Shredded Mexican 3 Cheese [+ reserves for topping]
- Get Red Onions [+ reserves for topping]
- Get White Onions [+ reserves for topping]
- Provide EX LG Fine Minced Jalepenos [+ reserves for topping]
- Take Fine Minced Garlic
- Use Ground Cumin
- Provide Fresh Ground Black Pepper
- Prepare Hatch Green Chilie Powder
- Use Fresh Lime Juice
- Use ● For Your Wet Enchilada Ingredients
- Prepare Bucket Bueno Hatch Green Chilies
- Use Camplles Cream Of Chicken Soup
- You need Can Hatch Green Chilies
- Get Sour Cream
- Get Cream Cheese
- You need ● For Your Enchiladas Toppers [to taste]
- Use Can Hatch Green Chilies
- Provide Shredded Mexican 3 Cheese
- Get Fine Minced Red Onions
- Provide Fine Minced White Onions
- Provide Fine Minced Green Onions
- Prepare Fine Minced Jalepenos
- Use Chopped Cilantro
- Prepare Fine Shredded Chicken
- Get Your Favorite Green Salsa
- Use Sliced Avocados
- Get Sour Cream
- Get ● For The Wraps [as needed]
- Prepare Warm Flour Tortillas [6"or 12"]
Steps to make Mike's White Green Chile Chicken Enchiladas:
- Hard boil your raw chicken breasts with seasonings for 35 minutes.
- Mix all of your dry ingredients. Fine mince all vegetables. Shred your chicken.
- Mix in your wet ingredients.
- Tight roll ingredients into warm flour tortillas seam side down.
- Cover rolls with leftover mixture and reserves.
- Cover dish with reserves.
- Cover and seal tightly.
- Bake at 350° and bake for 35 minutes. Then uncover and bake for 10 minutes longer to crisp.
- Serve hot with all side options and an ice cold Mexican beer. Enjoy!
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