Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, leftover chicken enchiladas with goat cheese. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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.
Leftover Chicken Enchiladas with Goat Cheese is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Leftover Chicken Enchiladas with Goat Cheese is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. 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:
- Make ready 1 rotisserie chicken; shredded
- Get 1 log goat cheese; crumbled
- Get 1 large can green enchilada sauce
- Make ready 1 cup salsa
- Prepare 1 packages flour or corn tortillas
Use up leftover chicken in this rustic soup with garlic yogurt. Make a classic coronation chicken filling to serve with jacket potatoes or in sandwiches and salads. It's an excellent way to use up leftover chicken after a roast. Cottage cheese lends a lighter texture to chicken and cheese enchiladas, bathed in classic red enchilada sauce.
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
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! Cooler weather = warm, comfy cozy casserole-y type dinners that are quick to put together and warm you from the inside out. Leftover cooked shredded chicken is one of the most perpetually useful things to have in your fridge.
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