How to Prepare Yummy Leftover Chicken Enchiladas with Goat Cheese

Leftover Chicken Enchiladas with Goat Cheese. We added the goat cheese (because everything is better with goat cheese), as well as some pickled jalapeños to the. The enchilada sauce in this recipe is so good I created a separate post Vegetarian enchiladas are great with refried beans or zucchini and cheese, then topped with Leftover taco meat or picadillo also makes a great filling for enchiladas. You can use beef or turkey.

View top rated Chicken goat cheese enchiladas recipes with ratings and reviews. 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. You can cook 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. Prepare 1 of rotisserie chicken; shredded.
2. Prepare 1 of log goat cheese; crumbled.
3. It's 1 large of can green enchilada sauce.
4. It's 1 cup of salsa.
5. It's 1 packages of flour or corn tortillas.

These kicked-up, easy-to-prepare enchiladas come out of the oven hot and bubbly for a flavorful dish the whole family will love. Divide the chicken mixture among the tortillas. Cottage cheese lends a lighter texture to chicken and cheese enchiladas, bathed in classic red Nutritional Information. Adobo Chicken Enchiladas. with jalapeño pepper and sour cream.

Leftover Chicken Enchiladas with Goat Cheese instructions

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.

Any leftover filling can be placed in casserole dish around enchiladas or served on the side. Pour remaining enchilada sauce over enchiladas and top with remaining cheese. Mix the chicken, half of the enchilada sauce, and half of the cheese blend in a bowl. Making enchiladas is, hands-down, my favorite way to transform leftovers into an easy, flavorful dinner. Tender roasted chicken gets dressed up with spicy, piquant enchilada sauce, covered in shredded cheese, then wrapped in tender tortillas and baked until warm.

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