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Before you jump to Mike's White Green Chile Chicken Enchiladas recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Conserve Money In The Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the ecosystem. That’s a thing of the past now, with everyone being aware of the problems besetting the planet and the shared obligation we have for turning things around. The experts are agreed that we cannot adjust things for the better without everyone’s active involvement. These changes need to start occurring, and each individual family needs to become more environmentally friendly. The cooking area is a good place to begin saving energy by going much more green.
A lot of electricity is definitely consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. In case you can get a new one, they use about 60% less than the old models that are more than ten years old. The correct temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is clean, which means that the motor needs to run less frequently, will also save electricity.
As you can see, there are plenty of little elements that you can do to save energy, and also save money, in the kitchen alone. It is quite straightforward to live green, of course. It’s about being functional, more often than not.
We hope you got benefit from reading it, now let’s go back to mike's white green chile chicken enchiladas recipe. You can have mike's white green chile chicken enchiladas using 41 ingredients and 9 steps. Here is how you do that.
The ingredients needed to cook Mike's White Green Chile Chicken Enchiladas:
- Provide ● For Your Proteins
- Take Fat Free Chicken Breasts
- Use Box Chicken Broth
- Use Fresh Ground Cumin
- You need Fresh Ground Black Pepper
- Use Mexican Oregano
- Use Kosher Salt
- Get Water
- Get ● For Your Dry Enchilada Mixture
- Provide Drained Black Olives [halved]
- Use Cilantro Leaves [+ reserves]
- Prepare Chopped Green Onions
- Get Shredded Mexican 3 Cheese [+ reserves for topping]
- Prepare Red Onions [+ reserves for topping]
- Prepare White Onions [+ reserves for topping]
- Use EX LG Fine Minced Jalepenos [+ reserves for topping]
- Prepare Fine Minced Garlic
- Get Ground Cumin
- Provide Fresh Ground Black Pepper
- You need Hatch Green Chilie Powder
- Take Fresh Lime Juice
- You need ● For Your Wet Enchilada Ingredients
- Provide Bucket Bueno Hatch Green Chilies
- Prepare Camplles Cream Of Chicken Soup
- Provide Can Hatch Green Chilies
- Provide Sour Cream
- Use Cream Cheese
- You need ● For Your Enchiladas Toppers [to taste]
- You need Can Hatch Green Chilies
- Prepare Shredded Mexican 3 Cheese
- Provide Fine Minced Red Onions
- Provide Fine Minced White Onions
- Provide Fine Minced Green Onions
- Use Fine Minced Jalepenos
- You need Chopped Cilantro
- Take Fine Shredded Chicken
- Use Your Favorite Green Salsa
- Provide Sliced Avocados
- Use Sour Cream
- Get ● For The Wraps [as needed]
- Use 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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