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To get started with this recipe, we must prepare a few components. You can have mike's green chile chicken chimmies using 25 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Mike's Green Chile Chicken Chimmies:
- Prepare ● For The Bean Mixture
- Prepare Roserita Refried Beans
- Make ready large Chicken Breasts [chopped or shredded]
- Get Mild Chopped Green Chiles
- Get large Fresh Jalapeño [fine chop - seeds removed]
- Prepare Mexican 3 Cheese
- Take large Tomato [chopped]
- Prepare White Onion [fine chop]
- Prepare Fresh Cilantro [chopped]
- Get Fresh Garlic [fine chop] Or 1 tsp Granulated Garlic
- Prepare Ground Cumin
- Make ready Cayenne Pepper [optional]
- Get Mexican Oregano [crushed]
- Make ready McCormick Burrito Seasoning [or add 1 tsp each: onion powder - chile powder - black pepper & include optional cayenne]
- Make ready ● For The Tortillas
- Make ready large Flour Tortillas [slightly warmed in microwave]
- Make ready Wooden Toothpicks
- Prepare High Heat Cooking Oil
- Prepare Garnishments
- Make ready Shredded Lettuce
- Take Each: Chopped Cilantro - Tomatoes - White Onions
- Prepare large Chopped Jalapeños [de-seeded]
- Get Tub Each: Guacamole & Sour Cream
- Make ready Mexican 3 Cheese Or Queso Fresco
- Prepare large Jars Red & Green Salsa
Like all good New Mexico food, these Green Chile Chicken Enchiladas are simple, earthy, and delicious. Its heat depends on the chiles; go with Anaheims if you scorch easily. Green Chile Chicken Enchiladas are a classic American family favorite! Chicken enchiladas can easily be frozen and reheated for later enjoyment.
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!
Simply assemble the enchiladas as instructed in the recipe. Many agree the best green chiles are grown in the Hatch Valley in southern New Mexico, so it's great to make this delicious chicken stew in early fall But you can also make it throughout the year using frozen or canned green chiles Though pork, beef or lamb are more traditional for green chile stew. Green chilis are a versatile ingredient that can be eaten fresh or roasted for a smoky flavor. Roasted green chiles are used in everything from chile verde to salsa verde. Once you master this roasting technique, you'll be able to use these versatile chilies in a number of dishes.
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