Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, leftover chicken enchiladas with goat cheese. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Leftover Chicken Enchiladas with Goat Cheese is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Leftover Chicken Enchiladas with Goat Cheese is something which I have loved my whole life. They are fine and they look fantastic.
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. San Antonio Style Goat Cheese Enchiladas.
To begin with this particular recipe, we must prepare a few components. 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
- Make ready 1 cup salsa
- Get 1 packages flour or corn tortillas
Cottage cheese lends a lighter texture to chicken and cheese enchiladas, bathed in classic red enchilada sauce. Ever tried chicken enchiladas made with cottage cheese? I cut this recipe in half, trying to use up some leftover ricotta cheese. These Green Chile Chicken Enchiladas are stuffed w/ sweet potatoes, chicken, black beans, goat cheese, & Monterey jack cheese!
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
Cooler weather = warm, comfy cozy casserole-y type dinners that are quick to put together and warm you from the inside out. These Easy Chicken Enchiladas will be your new go-to for a simple weeknight dinner. Packed to the brim with tender chicken, lots of cheese, homemade enchilada sauce and even more cheese. This is the homemade comfort food you've been craving, plus it's totally customizable! Leftover cooked shredded chicken is one of the most perpetually useful things to have in your fridge.
So that’s going to wrap it up with this exceptional food leftover chicken enchiladas with goat cheese recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
