Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, leftover chicken enchiladas with goat cheese. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Leftover Chicken Enchiladas with Goat Cheese is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Leftover Chicken Enchiladas with Goat Cheese is something that I have loved my whole life.
I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese. In our house, I usually make the grocery lists, so I'm responsible for making sure we don't accidentally use something up that we're going to need later in the week. Enchiladas were in my dinner blind spot until a year or so ago when I randomly decided that they would be the perfect way to use up some leftover roast chicken.
To get started 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 can achieve that.
The ingredients needed to make Leftover Chicken Enchiladas with Goat Cheese:
- Prepare 1 rotisserie chicken; shredded
- Get 1 log goat cheese; crumbled
- Take 1 large can green enchilada sauce
- Take 1 cup salsa
- Get 1 packages flour or corn tortillas
Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. The Best Enchilada Sauce: …this homemade enchilada sauce. ♡♡♡ It is my all-time favorite enchilada sauce, and it is quite literally the secret sauce that makes these enchiladas the hands-down best. Divide the chicken mixture among the tortillas. How to Make Chicken Enchiladas: Cook chicken - and shred chicken with two forks.
Steps 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
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. Easy Chicken Enchiladas really do live up to their name easy. They start out with pre-cooked or leftover chicken. Now, the only time I have leftover chicken is when I purposely cook more chicken than needed so I can have leftover chicken; go figure!
So that is going to wrap it up with this special food leftover chicken enchiladas with goat cheese recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
