Recipe of Ultimate Leftover Chicken Enchiladas with Goat Cheese
Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, Recipe of Perfect Leftover Chicken Enchiladas with Goat Cheese. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Leftover Chicken Enchiladas with Goat Cheese, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Leftover Chicken Enchiladas with Goat Cheese delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Leftover Chicken Enchiladas with Goat Cheese is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Leftover Chicken Enchiladas with Goat Cheese estimated approx 20 mins.
To get started with this particular recipe, we must first prepare a few components. You can cook Leftover Chicken Enchiladas with Goat Cheese using 5 ingredients and 8 steps. Here is how you cook it.
Great Day 2 Transformation
Ingredients and spices that need to be Prepare to make Leftover Chicken Enchiladas with Goat Cheese:
- 1 rotisserie chicken; shredded
- 1 log goat cheese; crumbled
- 1 large can green enchilada sauce
- 1 cup salsa
- 1 packages flour or corn tortillas
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
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