Mike's Green Chile Enchiladas De Cilantro
Mike's Green Chile Enchiladas De Cilantro

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, mike's green chile enchiladas de cilantro. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Mike's Green Chile Enchiladas De Cilantro is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Mike's Green Chile Enchiladas De Cilantro is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook mike's green chile enchiladas de cilantro using 18 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Mike's Green Chile Enchiladas De Cilantro:
  1. Make ready Meat
  2. Prepare Boneless Skinless Chicken Breasts [boiled & shreadded-reserve 1 cup for top]
  3. Take 32 oz Box Chicken Broth [+ water if needed]
  4. Take Whole Garlic Cloves [skin removed]
  5. Make ready Ground Cumin
  6. Prepare Mexican Oregano
  7. Get Enchilada Filling
  8. Make ready 10.5 oz Cream Of Chicken Soup
  9. Prepare Sour Cream
  10. Make ready 8 oz Green Chiles Or 8 Large Roasted Hatch Chiles
  11. Make ready 4 oz Chopped Black Olives
  12. Prepare Green Onions [chopped-chop additional for garnish]
  13. Get Monterey Jack Cheese [grated-reserve additional for garnish]
  14. Get Cheddar Cheese [grated-reserve additional for garnish]
  15. Take Fresh Cilantro [chopped-chop 3 cups additional whole leaves for garnish]
  16. Get Each: Garlic Powder - Onion Powder
  17. Get Bread
  18. Make ready 8" Flour Tortilla Shells
Instructions to make Mike's Green Chile Enchiladas De Cilantro:
  1. Add everything in the Meat Section to a pot and boil covered until chicken breasts are fully cooked. Usually about 35-40 minutes. Puncture chicken with knife to check for doneness. Clear fluid only should be seen when it's done. Drain and discard broth. Always keep chicken away from other kitchen items you're using to avoid any potential cross contamination.
  2. Mix everything in the Enchilada Filler Section [except for items listed as, "additional garnishes"] and refrigerate until needed. Though pull 2 cups filling from that and set to the side in fridge as well.
  3. Heat 18 or 24 8" Flour Tortillas just slightly in microwave if you're ready to assemble.
  4. Add 2 tablespoons of filling to the center of a tortilla and smear from end to end. Don't add more as these will over expand during baking! Add desired amounts of shreadded chicken atop of filling. Loosely roll and place enchiladas seam side down in an oven safe dish.
  5. Smear your 2 cups additional filling evenly between trays on their tops. Garnish trays with listed items, additional chicken and 1 cup Cilantro. Reserve the rest of Cilantro for service. Add a few dashes of Cumin to the finished tops and prepare to bake uncovered.
  6. Bake at 350° for 40 minutes uncovered in sprayed or nonstick pans. Sprayed disposable pans work best for cleanup.
  7. Serve immediately with Green Chile Salsa, Chile Verde Sauce, Bueno Green Chiles, additional fresh Cilantro, Sour Cream and/or Avocado slices. Margaritas go great with these little babies as well! - - https://cookpad.com/us/recipes/367872-mikes-easy-chile-verde-sauce - https://cookpad.com/us/recipes/340607-mikes-roast-ur-own-chiles-20-recipes

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