Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, mike's green chile chicken chimmies. It is one of my favorites food recipes. This time, I will make it a bit unique. 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. (Huli Huli means "turn, turn".) Mike's delicious Garlic Shrimp are served with butter and garlic.
Mike's Green Chile Chicken Chimmies is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Mike's Green Chile Chicken Chimmies is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have mike's green chile chicken chimmies using 25 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Mike's Green Chile Chicken Chimmies:
- Get ● For The Bean Mixture
- Prepare Roserita Refried Beans
- Get large Chicken Breasts [chopped or shredded]
- Get Mild Chopped Green Chiles
- Take large Fresh Jalapeño [fine chop - seeds removed]
- Take Mexican 3 Cheese
- Prepare large Tomato [chopped]
- Make ready White Onion [fine chop]
- Get Fresh Cilantro [chopped]
- Take Fresh Garlic [fine chop] Or 1 tsp Granulated Garlic
- Take Ground Cumin
- Make ready Cayenne Pepper [optional]
- Make ready Mexican Oregano [crushed]
- Prepare McCormick Burrito Seasoning [or add 1 tsp each: onion powder - chile powder - black pepper & include optional cayenne]
- Get ● For The Tortillas
- Prepare large Flour Tortillas [slightly warmed in microwave]
- Take Wooden Toothpicks
- Make ready High Heat Cooking Oil
- Prepare Garnishments
- Make ready Shredded Lettuce
- Take Each: Chopped Cilantro - Tomatoes - White Onions
- Take large Chopped Jalapeños [de-seeded]
- Take Tub Each: Guacamole & Sour Cream
- Get Mexican 3 Cheese Or Queso Fresco
- Get large Jars Red & Green Salsa
I have tried dozens of them, but find that I really. These lighter chicken, green chile, and pepper Jack cheese chimichangas are a healthier twist on the classic and I am pretty sure they will become a regular in your These lighter chicken chimichangas are easy to make at home and just as good as the deep fried version you get at Tex-Mex restaurants. Pour into a large resealable plastic bag with the chicken breasts. All Reviews for Green Chili and Cheese Chicken.
Instructions 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!
I mixed the green chiles and mexican cheese in a bowl and stuffed the chicken and placed them in a baking dish. I then sprinkled ground red (cayenne pepper) and a onion and garlic mixture on it (I didn't have fajita seasoning) Then i spooned sour. 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! David Tanis shows us how to incorporate New Mexico's favorite hot pepper into cheesy enchiladas.
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