Recipe of Perfect Leftover Chicken Enchiladas with Goat Cheese

Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, leftover chicken enchiladas with goat cheese. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Leftover Chicken Enchiladas with Goat Cheese is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Leftover Chicken Enchiladas with Goat Cheese is something which I have loved my entire life.

To begin 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 it.

The ingredients needed to make Leftover Chicken Enchiladas with Goat Cheese:

1. Prepare 1 rotisserie chicken; shredded
2. Make ready 1 log goat cheese; crumbled
3. Take 1 large can green enchilada sauce
4. Get 1 cup salsa
5. Prepare 1 packages flour or corn tortillas

Steps to make Leftover Chicken Enchiladas with Goat Cheese:

1. 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.
2. Spray a small casserole dish with non-stick cooking spray. Pour enough enchilada sauce to cover the bottom.
3. Heat the enchilada sauce in a small sauce pot, and preheat the oven to 350°.
4. Dip each tortilla in the warm enchilada sauce, fill with the chicken mixture, and roll in the casserole dish.
5. 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.
6. Spray tin foil with non-stick spray and cover casserole dish. Bake for approximately 20 minutes, or until chicken is properly reheated.
7. Optional: Garnish with chopped cilantro, chives, diced green chiles, crema, or goat cheese.
8. 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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