How to Prepare Yummy Leftover Chicken Enchiladas with Goat Cheese

Hey everyone, I hope you are having an amazing day. Today I will show you how to prepare a special dish, Leftover Chicken Enchiladas with Goat Cheese. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Leftover Chicken Enchiladas with Goat Cheese Recipe. 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.

You can have Leftover Chicken Enchiladas with Goat Cheese using 5 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Leftover Chicken Enchiladas with Goat Cheese

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

Tender roasted chicken gets dressed up with spicy, piquant enchilada sauce, covered in shredded cheese, then wrapped in tender tortillas and baked until warm.Pour cheese mixture all over the top of the tortillas.And here's a great holiday tip: you can make these enchiladas with leftover Thanksgiving turkey.These Green Chile Chicken Enchiladas are stuffed w/ sweet potatoes, chicken, black beans, goat cheese, & Monterey jack cheese!

Leftover Chicken Enchiladas with Goat Cheese step by step

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.

In this Chicken Enchiladas recipe, I used shredded chicken breast, but here's a few more.Cottage cheese lends a lighter texture to chicken and cheese enchiladas, bathed in classic red Nutritional Information.Making enchiladas is, hands-down, my favorite way to transform leftovers into an easy, flavorful dinner.

Cooler weather = warm, comfy cozy casserole-y type dinners that are quick to put together and warm you from the inside out.Want to transform leftover chicken into something fabulous?Cream of Chicken soup, combined with Pace® Salsa, sour cream and chili powder make the perfect, creamy chicken and cheese enchiladas that the whole family will love.Restaurant-quality enchiladas have never been easier!Easy and delicious, great idea to use up the leftover rotisserie chicken. definitely will make it again.