Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mike's green chile chicken chimmies. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Hello & welcome to the Views Kitchen! Today we'll be showing you how to make The best and most flavorful Green Chili Chicken and cheese enchiladas. Mike's Huli chicken is broiled over Kiawe wood and naturally flavored with traditional Hawaiian sea salt.
Mike's Green Chile Chicken Chimmies is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Mike's Green Chile Chicken Chimmies is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have mike's green chile chicken chimmies using 25 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Mike's Green Chile Chicken Chimmies:
- Make ready ● For The Bean Mixture
- Take 2 can (8 oz) Roserita Refried Beans
- Get 3 large Chicken Breasts [chopped or shredded]
- Take 2 can (4 oz) Mild Chopped Green Chiles
- Get 1 large Fresh Jalapeño [fine chop - seeds removed]
- Take 1 1/2 cup Mexican 3 Cheese
- Prepare 1/2 large Tomato [chopped]
- Make ready 1/2 White Onion [fine chop]
- Get 1/3 cup Fresh Cilantro [chopped]
- Make ready 1 tbsp Fresh Garlic [fine chop] Or 1 tsp Granulated Garlic
- Prepare 1 tsp Ground Cumin
- Get 1 tsp Cayenne Pepper [optional]
- Make ready 1/4 tsp Mexican Oregano [crushed]
- Get 1 packages McCormick Burrito Seasoning [or add 1 tsp each: onion powder - chile powder - black pepper & include optional cayenne]
- Take ● For The Tortillas
- Take 6 large Flour Tortillas [slightly warmed in microwave]
- Prepare 1 box Wooden Toothpicks
- Take 1 Bottle High Heat Cooking Oil
- Get Garnishments
- Prepare 6 cup Shredded Lettuce
- Make ready 2 cup Each: Chopped Cilantro - Tomatoes - White Onions
- Prepare 3 large Chopped Jalapeños [de-seeded]
- Prepare 1 cup Tub Each: Guacamole & Sour Cream
- Take 1 bag Mexican 3 Cheese Or Queso Fresco
- Take 2 large Jars Red & Green Salsa
Green Chile Chicken Enchiladas are a classic American family favorite! Chicken enchiladas can easily be frozen and reheated for later enjoyment. Simply assemble the enchiladas as instructed in the recipe. David Tanis shows us how to incorporate New Mexico's favorite hot pepper into cheesy enchiladas.
Steps to make Mike's Green Chile Chicken Chimmies:
- Lightly sprinkle de-thawed and fat trimmed chicken breasts with ground cumin, garlic powder and black pepper. Slit open the thicker areas of your breasts with a knife for even baking.
- On no stick tinfoil, bake chicken breasts at 350° for 40 minutes. Slightly cool and chop [or shread] chicken into bite sized pieces. Note: If your chicken is still pink in color or its juices don't run clear, bake an additional 5 to 10 minutes until fully cooked.
- Make sure your veggies in the, "Bean Mixture," category are chopped finely since they will need to soften [cook] in the microwave.
- Mix everything in the, "Bean Mixture," category together well and microwave for 3 minutes. Stir well and microwave 3 additional minutes. Place back in microwave and heat for 4 more minutes and let it sit until you're ready to construct your chimichangas.
- Chop all garnishments and place back in fridge.
- Re-heat your bean mixture until hot if it has cooled down before the next step.
- Slightly warm flour tortillas and place hot beans in the center. Do not over fill tortillas. Place cheese on top of beans.
- For even distribution of bean mixture, lay out all of your warmed tortillas on the counter and place beans on top.
- Fold down top and bottom of tortilla over beans and then fold in the sides. Secure the middle and edges with toothpicks. Make sure there are no openings for beans or cheeses to escape. Repeat process for all 6 chimichangas.
- Heat 2" deep oil on high and place 2 chimichangas in your pan toothpick sides down. Do not overload your pan as it will cool off your oil and saturate your burritos. Your bean mixture is fully cooked so you're only browning and crisping your tortillas. Fry chimichangas about 1 minute on each side. Be careful not to burn.
- Drain chimichangas on paper towels and serve on a bed of lettuce, [or fresh cabbage if you desire] and top with additional garnishments. These vegetables can also act as a taco salad side dish. REMEMBER TO REMOVE ALL TOOTHPICKS! :0)
- If you choose to oven bake these, follow the same instructions but bake at 350° for 30 minutes [or until browned] turning once.
- Why not make my, "Mike's Easy Chile Verde Sauce," and serve an unforgettable, "Smothered Green Chile Chicken Chimichanga." - - https://cookpad.com/us/recipes/367872-mikes-easy-chile-verde-sauce
- Add Chile Verde sauce just before serving. Serve dish immediately. Enjoy!
Like all good New Mexico food, these Green Chile Chicken Enchiladas are simple, earthy, and delicious. These green chile chicken enchiladas are made with shredded chicken and plenty of cheese, all rolled up in corn tortillas and smothered with green chile sauce. This enchilada recipe is sure to become a family favorite! This New Mexico Chile Verde AKA Green Chili recipe is savory and bold with tomatillos and The long green "New Mexican" style chiles are a state treasure. What I buy at the market in North Absolutely!
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