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Mike's Green Chile Chicken Chimmies
Mike's Green Chile Chicken Chimmies

Before you jump to Mike's Green Chile Chicken Chimmies recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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Evidently, it’s not at all hard to begin integrating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let’s go back to mike's green chile chicken chimmies recipe. To make mike's green chile chicken chimmies you need 25 ingredients and 14 steps. Here is how you do that.

The ingredients needed to prepare Mike's Green Chile Chicken Chimmies:
  1. Provide ● For The Bean Mixture
  2. Get 2 can (8 oz) Roserita Refried Beans
  3. Use 3 large Chicken Breasts [chopped or shredded]
  4. Get 2 can (4 oz) Mild Chopped Green Chiles
  5. Get 1 large Fresh Jalapeño [fine chop - seeds removed]
  6. Take 1 1/2 cup Mexican 3 Cheese
  7. Prepare 1/2 large Tomato [chopped]
  8. You need 1/2 White Onion [fine chop]
  9. Use 1/3 cup Fresh Cilantro [chopped]
  10. Take 1 tbsp Fresh Garlic [fine chop] Or 1 tsp Granulated Garlic
  11. You need 1 tsp Ground Cumin
  12. You need 1 tsp Cayenne Pepper [optional]
  13. Use 1/4 tsp Mexican Oregano [crushed]
  14. You need 1 packages McCormick Burrito Seasoning [or add 1 tsp each: onion powder - chile powder - black pepper & include optional cayenne]
  15. Get ● For The Tortillas
  16. Use 6 large Flour Tortillas [slightly warmed in microwave]
  17. Prepare 1 box Wooden Toothpicks
  18. Take 1 Bottle High Heat Cooking Oil
  19. Provide Garnishments
  20. You need 6 cup Shredded Lettuce
  21. Provide 2 cup Each: Chopped Cilantro - Tomatoes - White Onions
  22. Prepare 3 large Chopped Jalapeños [de-seeded]
  23. Get 1 cup Tub Each: Guacamole & Sour Cream
  24. Use 1 bag Mexican 3 Cheese Or Queso Fresco
  25. Get 2 large Jars Red & Green Salsa
Instructions to make Mike's Green Chile Chicken Chimmies:
  1. 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.
  2. 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.
  3. Make sure your veggies in the, "Bean Mixture," category are chopped finely since they will need to soften [cook] in the microwave.
  4. 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.
  5. Chop all garnishments and place back in fridge.
  6. Re-heat your bean mixture until hot if it has cooled down before the next step.
  7. Slightly warm flour tortillas and place hot beans in the center. Do not over fill tortillas. Place cheese on top of beans.
  8. For even distribution of bean mixture, lay out all of your warmed tortillas on the counter and place beans on top.
  9. 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.
  10. 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.
  11. 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)
  12. If you choose to oven bake these, follow the same instructions but bake at 350° for 30 minutes [or until browned] turning once.
  13. 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
  14. Add Chile Verde sauce just before serving. Serve dish immediately. Enjoy!

While the chicken breast in this dish is baked in the oven, most cooks in Mexico do not use their ovens often. Oven-baked dishes are usually considered a special party or holiday fare. New Mexican style green chile chicken enchiladas made with a homemade green chile sauce, corn tortillas, tender seasoned chicken, and lots of cheese! There are tons of recipes on how to make green chile chicken enchiladas on the internet. I have tried dozens of them, but find that I really.

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