Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, leftover chicken enchiladas with goat cheese #2. It is one of my favorites. This time, I am going to make it a little 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.
Leftover Chicken Enchiladas with Goat Cheese #2 is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Leftover Chicken Enchiladas with Goat Cheese #2 is something that I’ve loved my whole life.
To get started with this recipe, we must first 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 it.
The ingredients needed to make Leftover Chicken Enchiladas with Goat Cheese #2:
- Make ready 1 rotisserie chicken; shredded
- Prepare 1 large can green enchilada sauce
- Make ready 2 jars tomatillo salsa
- Make ready 1 roasted poblano peppers; medium dice
- Make ready 1 bunch cilantro
- Prepare 1/2 cup sweet corn
- Get 1/2 cup diced green chiles
- Get 1 packages flour or corn tortillas
- Get 1 log goat cheese
- Make ready 1 handful crumbled cotija cheese
Repeat with all of the other tortillas. Dump the remaining salsa (as well as any leftover salsa from the shallow bowl) on top of the rolled enchiladas and sprinkle the cheese overtop. Spoon in some chicken and cooked kale, and then crumble over some goat cheese. Roll it up and place it seam side down in the baking dish.
Instructions 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
Repeat with all of the other tortillas. Dump the remaining salsa (as well as any leftover salsa from the shallow bowl) on top of the rolled enchiladas and sprinkle the cheese overtop. Stir well. and season with salt and pepper to taste. Build enchiladas: put about ¼ cup chicken mixture in center of tortilla, roll it up and place seam side down in the baking dish. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
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