Leftover Chicken Enchiladas with Goat Cheese
Leftover Chicken Enchiladas with Goat Cheese

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, leftover chicken enchiladas with goat cheese. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Leftover Chicken Enchiladas with Goat Cheese is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Leftover Chicken Enchiladas with Goat Cheese is something that I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook leftover chicken enchiladas with goat cheese using 5 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Leftover Chicken Enchiladas with Goat Cheese:
  1. Prepare 1 rotisserie chicken; shredded
  2. Get 1 log goat cheese; crumbled
  3. Make ready 1 large can green enchilada sauce
  4. Prepare 1 cup salsa
  5. Take 1 packages flour or corn tortillas
Steps to make Leftover Chicken Enchiladas with Goat Cheese:
  1. 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.
  2. Spray a small casserole dish with non-stick cooking spray. Pour enough enchilada sauce to cover the bottom.
  3. Heat the enchilada sauce in a small sauce pot, and preheat the oven to 350°.
  4. Dip each tortilla in the warm enchilada sauce, fill with the chicken mixture, and roll in the casserole dish.
  5. Pour remaining sauce over the rolled up enchiladas. Top with shredded Mexican blend cheese if desired. Not necessary, and will change the flavor profile, but not necessarily a bad thing.
  6. Spray tin foil with non-stick spray and cover casserole dish. Bake for approximately 20 minutes, or until chicken is properly reheated.
  7. Optional: Garnish with chopped cilantro, chives, diced green chiles, crema, or goat cheese.
  8. Variations; Onions, caramelized onions, roasted bell peppers, tequila, adobo, mole, red enchilada sauce, diced green chiles, tomatillos, cilantro, queso fresco, chihuahua cheese

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