Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, leftover chicken enchiladas with goat cheese. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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.

Leftover Chicken Enchiladas with Goat Cheese is one of the most popular of recent trending foods 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 that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must first 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:

1. Make ready 1 rotisserie chicken; shredded
2. Prepare 1 log goat cheese; crumbled
3. Prepare 1 large can green enchilada sauce
4. Get 1 cup salsa
5. Make ready 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. Spoon in some chicken and cooked kale, and then crumble over some goat cheese. Roll it up and place it seam side down in the baking dish.

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

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. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.

So that is going to wrap it up with this exceptional food leftover chicken enchiladas with goat cheese recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Happy cooking!