Simple Way to Cook Perfect Leftover Chicken Enchiladas with Goat Cheese #2

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to prepare a distinctive dish, Leftover Chicken Enchiladas with Goat Cheese #2. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Leftover Chicken Enchiladas with Goat Cheese #2 Recipe. Pour enchilada sauce over top and sprinkle with grated cheese. Place goat cheese, garlic, cotija, and lime juice in a food processor and process until smooth.

You can cook Leftover Chicken Enchiladas with Goat Cheese #2 using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Leftover Chicken Enchiladas with Goat Cheese #2

1. Make ready 1 of rotisserie chicken; shredded.
2. Prepare 1 large of can green enchilada sauce.
3. Make ready 2 of jars tomatillo salsa.
4. Make ready 1 of roasted poblano peppers; medium dice.
5. It’s 1 bunch of cilantro.
6. Take 1/2 cup of sweet corn.
7. Make ready 1/2 cup of diced green chiles.
8. You need 1 packages of flour or corn tortillas.
9. Prepare 1 of log goat cheese.
10. You need 1 of handful crumbled cotija cheese.

Tender roasted chicken gets dressed up with spicy, piquant enchilada sauce, covered in shredded cheese, then wrapped in tender tortillas and baked until warm.Pour cheese mixture all over the top of the tortillas.And here's a great holiday tip: you can make these enchiladas with leftover Thanksgiving turkey.These Green Chile Chicken Enchiladas are stuffed w/ sweet potatoes, chicken, black beans, goat cheese, & Monterey jack cheese!

Leftover Chicken Enchiladas with Goat Cheese #2 instructions

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.

In this Chicken Enchiladas recipe, I used shredded chicken breast, but here's a few more.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.

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?Cream of Chicken soup, combined with Pace® Salsa, sour cream and chili powder make the perfect, creamy chicken and cheese enchiladas that the whole family will love.Restaurant-quality enchiladas have never been easier!Easy and delicious, great idea to use up the leftover rotisserie chicken. definitely will make it again.