Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, leftover chicken enchiladas with goat cheese. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Leftover Chicken Enchiladas with Goat Cheese is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Leftover Chicken Enchiladas with Goat Cheese is something that I’ve loved my entire life.
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.
To begin with this recipe, we have to prepare a few ingredients. You can have leftover chicken enchiladas with goat cheese using 5 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Leftover Chicken Enchiladas with Goat Cheese:
- Take 1 rotisserie chicken; shredded
- Prepare 1 log goat cheese; crumbled
- Take 1 large can green enchilada sauce
- Get 1 cup salsa
- Prepare 1 packages flour or corn tortillas
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.
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
Cottage cheese lends a lighter texture to chicken and cheese enchiladas, bathed in classic red enchilada sauce.. trying to use up some leftover ricotta cheese. Even with the ricotta substituted for the cottage cheese, this was just alright. Placed rolled tortillas into prepared pan. Mix the remaining enchilada sauce with heavy cream and leftover marinade, if any, and pour on top of enchiladas. These White Chicken Enchiladas are different than your traditional enchiladas - filled with chicken and cheese and covered in a creamy sour cream and green chile sauce.
So that is going to wrap it up for this special food leftover chicken enchiladas with goat cheese recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
