● For Your Proteins
4 Fat Free Chicken Breasts
1 (32 oz) Box Chicken Broth
1 tbsp Fresh Ground Cumin
1 tbsp Fresh Ground Black Pepper
1 tbsp Mexican Oregano
1 tbsp Kosher Salt
as needed Water
● For Your Dry Enchilada Mixture
1 Can Drained Black Olives [halved]
1/2 Cup Cilantro Leaves [+ reserves]
1/2 Cup Chopped Green Onions
1 Cup Shredded Mexican 3 Cheese [+ reserves for topping]
1/3 Cup Red Onions [+ reserves for topping]
1/3 Cup White Onions [+ reserves for topping]
2 EX LG Fine Minced Jalepenos [+ reserves for topping]
2 tbsp Fine Minced Garlic
2 tbsp Ground Cumin
1 tbsp Fresh Ground Black Pepper
1 tbsp Hatch Green Chilie Powder
1 tbsp Fresh Lime Juice
● For Your Wet Enchilada Ingredients
1 (16 oz) Bucket Bueno Hatch Green Chilies
2 Cans Camplles Cream Of Chicken Soup
1 (4 oz) Can Hatch Green Chilies
1 Cup Sour Cream
1/8 Cup Cream Cheese
● For Your Enchiladas Toppers [to taste]
1 (4 oz) Can Hatch Green Chilies
Shredded Mexican 3 Cheese
Fine Minced Red Onions
Fine Minced White Onions
Fine Minced Green Onions
Fine Minced Jalepenos
Leaves Chopped Cilantro
Fine Shredded Chicken
Your Favorite Green Salsa
Sliced Avocados
Sour Cream
● For The Wraps [as needed]
Warm Flour Tortillas [6"or 12"]
