Leftover Chicken Enchiladas with Goat Cheese #2
Leftover Chicken Enchiladas with Goat Cheese #2

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, leftover chicken enchiladas with goat cheese #2. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Leftover Chicken Enchiladas with Goat Cheese #2 is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Leftover Chicken Enchiladas with Goat Cheese #2 is something that I’ve loved my whole life.

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To get started with this particular recipe, we have to prepare a few components. You can cook leftover chicken enchiladas with goat cheese #2 using 10 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Leftover Chicken Enchiladas with Goat Cheese #2:
  1. Get 1 rotisserie chicken; shredded
  2. Make ready 1 large can green enchilada sauce
  3. Make ready 2 jars tomatillo salsa
  4. Get 1 roasted poblano peppers; medium dice
  5. Get 1 bunch cilantro
  6. Take 1/2 cup sweet corn
  7. Prepare 1/2 cup diced green chiles
  8. Take 1 packages flour or corn tortillas
  9. Take 1 log goat cheese
  10. Get 1 handful crumbled cotija cheese

Roll up and place, seam side down, in prepared baking pan. Pour enchilada sauce over top and sprinkle with grated cheese. Place shredded chicken, salsa, and goat cheese in a mixing bowl. To ensure even cheese distribution, keep the goat cheese in a separate bowl if desired.

Instructions to make Leftover Chicken Enchiladas with Goat Cheese #2:
  1. Combine chicken, salsa, cilantro, poblano, corn, chiles, and goat cheese in a large mixing bowl. Add a large pinch of salt. Mix.
  2. Cover and bake at 350° for approximately 45 minutes or until chicken is thoroughly reheated.
  3. Garnish with crumbled cotija.
  4. Variations; Tequila, roasted bell peppers/onion/tomatoes, potato, roasted corn, habanero, lime

Place shredded chicken, salsa, and goat cheese in a mixing bowl. To ensure even cheese distribution, keep the goat cheese in a separate bowl if desired. Spray a small casserole dish with non-stick cooking spray. I added a titch more spice, and our enchilada sauce was not great, but this was sooo good! Spoon in some chicken and cooked kale, and.

So that is going to wrap it up for this special food leftover chicken enchiladas with goat cheese #2 recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!