Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, leftover chicken enchiladas with goat cheese #2. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Leftover Chicken Enchiladas with Goat Cheese #2 is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Leftover Chicken Enchiladas with Goat Cheese #2 is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must 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 that.
The ingredients needed to make Leftover Chicken Enchiladas with Goat Cheese #2:
- Get 1 rotisserie chicken; shredded
- Make ready 1 large can green enchilada sauce
- Prepare 2 jars tomatillo salsa
- Take 1 roasted poblano peppers; medium dice
- Get 1 bunch cilantro
- Prepare 1/2 cup sweet corn
- Take 1/2 cup diced green chiles
- Take 1 packages flour or corn tortillas
- Make ready 1 log goat cheese
- Take 1 handful crumbled cotija cheese
Steps to make Leftover Chicken Enchiladas with Goat Cheese #2:
- Combine chicken, salsa, cilantro, poblano, corn, chiles, and goat cheese in a large mixing bowl. Add a large pinch of salt. Mix.
- Cover and bake at 350° for approximately 45 minutes or until chicken is thoroughly reheated.
- Garnish with crumbled cotija.
- Variations; Tequila, roasted bell peppers/onion/tomatoes, potato, roasted corn, habanero, lime
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