Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, leftover chicken enchiladas with goat cheese. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Leftover Chicken Enchiladas with Goat Cheese is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Leftover Chicken Enchiladas with Goat Cheese is something which I’ve loved my whole life.
Pour enchilada sauce over top and sprinkle with grated cheese. It's a basic Chicken Enchilada recipe in which I added my own twist. As always spices and measurements can be altered to The Best Mexican American Red Enchiladas Chicken and Cheese Place goat cheese, garlic, cotija, and lime juice in a food processor and process until smooth.
To begin with this particular 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:
- Get 1 rotisserie chicken; shredded
- Make ready 1 log goat cheese; crumbled
- Make ready 1 large can green enchilada sauce
- Prepare 1 cup salsa
- Get 1 packages flour or corn tortillas
I would add enchilada sauce and cheese Ready to cook. Cottage cheese lends a lighter texture to chicken and cheese enchiladas, bathed in classic red Nutritional Information. Making enchiladas is, hands-down, my favorite way to transform leftovers into an easy, flavorful dinner. Tender roasted chicken gets dressed up with spicy, piquant enchilada sauce, covered in shredded cheese, then wrapped in tender tortillas and baked until warm.
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
Making enchiladas is, hands-down, my favorite way to transform leftovers into an easy, flavorful dinner. Tender roasted chicken gets dressed up with spicy, piquant enchilada sauce, covered in shredded cheese, then wrapped in tender tortillas and baked until warm. These Green Chile Chicken Enchiladas are stuffed w/ sweet potatoes, chicken, black beans, goat cheese, & Monterey jack cheese! Cooler weather = warm, comfy cozy casserole-y type dinners that are quick to put together and warm you from the inside out. Want to transform leftover chicken into something fabulous?
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