Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, leftover chicken enchiladas with goat cheese. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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. Pour enough enchilada sauce to cover the bottom.
Leftover Chicken Enchiladas with Goat Cheese is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Leftover Chicken Enchiladas with Goat Cheese is something which I’ve loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook leftover chicken enchiladas with goat cheese using 5 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Leftover Chicken Enchiladas with Goat Cheese:
- Make ready 1 rotisserie chicken; shredded
- Make ready 1 log goat cheese; crumbled
- Prepare 1 large can green enchilada sauce
- Get 1 cup salsa
- Make ready 1 packages flour or corn tortillas
Stir well. and season with salt and pepper to taste. To assemble the enchiladas, lay out a tortilla and spread with a spoonful of chicken mixture. Cover enchiladas with remaining sauce, then sprinkle with shredded cheese. Garnish with cubed avocado and cilantro and serve.
Instructions to make Leftover Chicken Enchiladas with Goat 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.
- Spray a small casserole dish with non-stick cooking spray. Pour enough enchilada sauce to cover the bottom.
- Heat the enchilada sauce in a small sauce pot, and preheat the oven to 350°.
- Dip each tortilla in the warm enchilada sauce, fill with the chicken mixture, and roll in the casserole dish.
- 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.
- Spray tin foil with non-stick spray and cover casserole dish. Bake for approximately 20 minutes, or until chicken is properly reheated.
- Optional: Garnish with chopped cilantro, chives, diced green chiles, crema, or goat cheese.
- Variations; Onions, caramelized onions, roasted bell peppers, tequila, adobo, mole, red enchilada sauce, diced green chiles, tomatillos, cilantro, queso fresco, chihuahua cheese
Cover enchiladas with remaining sauce, then sprinkle with shredded cheese. Garnish with cubed avocado and cilantro and serve. Instructions In a bowl, combine the shredded chicken with one can of enchilada sauce and one cup of the cheddar cheese. If you're using the canned jalapenos, add them now also. Lay the flour tortillas flat on a cutting board and spread some of the softened cream cheese across the center of each tortilla.
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