Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, leftover chicken enchiladas with goat cheese #2. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Leftover Chicken Enchiladas with Goat Cheese #2 is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Leftover Chicken Enchiladas with Goat Cheese #2 is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. 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:
- Make ready 1 rotisserie chicken; shredded
- Take 1 large can green enchilada sauce
- Make ready 2 jars tomatillo salsa
- Get 1 roasted poblano peppers; medium dice
- Take 1 bunch cilantro
- Make ready 1/2 cup sweet corn
- Prepare 1/2 cup diced green chiles
- Make ready 1 packages flour or corn tortillas
- Make ready 1 log goat cheese
- Get 1 handful crumbled cotija cheese
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
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