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The ingredients needed to make Mike's White Girl Green Chile Enchiladas:
- Prepare ● For The Enchilada Mixture
- Provide 2 Cups Pre-cooked Pre-Shredded Rotisserie Chicken
- Get 2 Cans Cream Of Chicken Soup
- Prepare 1 Cup Quality Sour Cream
- Provide 5 oz Can Chopped Green Chilies
- Provide 1/2 Cup Fresh Cilantro Leaves
- Get 5 oz Drained Sliced Black Olives
- Get 4 LG Green Onions [chopped]
- Use 1 tbsp Fine Minced Garlic
- You need 1 Cup Monterey Shredded Cheese
- Take ● For The Toppings & Sides [as needed]
- Get 15 6" Warmed Flour Tortillas
- Provide 1 Cup Fresh Cilantro Leaves
- Prepare 1 Cup Shredded Cheddar Cheese
- Get Granulated Garlic Powder
- Provide Granulated Onion Powder
- You need Fresh Ground Black Pepper
- Get Quality Sour Cream
- Provide Homemade Gaucamole [if interested - see my recipe on is site]
- Provide Red Or Green Salsa
Instructions to make Mike's White Girl Green Chile Enchiladas:
- Mix everything in the enchilada mixture section together well. Warm it up if need be to easily wrap in your tortillas.
- Flour Tortillas picrured. Warm them slightly.
- Reserve 1+ cup of enchilada mixture to top tortillas and roll the rest tightly in warmed flour tortillas
- Add to Pam Olive Oil sprayed in 2 disposal pans and top with fresh cilantro.
- Generously add shredded cheddar cheese to the top of your Enchiladas.
- Wrap them up tightly with tinfoil.
- Bake at 350° for 40 minutes.
- Serve and enjoy with sides!
The green chiles give them a lot of flavor without too much heat, which makes these very family friendly. These White Chicken Enchiladas are the Or try these enchilada recipes from around the web: Ranch Chicken Enchiladas from The Recipe Critic, Skinny Enchiladas from Boys Ahoy, or. In a small saucepan, combine green enchilada sauce with green chilies and heat until very warm. Flying Star's enchiladas were actually "open faced" enchilada stacks—super simple to make, and they look mahvelous. The perfect weeknight meal, these white green chile chicken enchiladas with pomegranate salsa are topped with a creamy green chile sauce, monterey Roll the enchilada up tightly and place, seam side down, into the prepared pan.
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