Recipe of Perfect Leftover Chicken Enchiladas with Goat Cheese #2

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Prepare Speedy Leftover Chicken Enchiladas with Goat Cheese #2. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Leftover Chicken Enchiladas with Goat Cheese #2, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Leftover Chicken Enchiladas with Goat Cheese #2 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Leftover Chicken Enchiladas with Goat Cheese #2 is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Leftover Chicken Enchiladas with Goat Cheese #2 estimated approx 20 mins.

To begin with this particular recipe, we have to first prepare a few components. You can have Leftover Chicken Enchiladas with Goat Cheese #2 using 10 ingredients and 4 steps. Here is how you cook it.

Bueno

Ingredients and spices that need to be Prepare to make Leftover Chicken Enchiladas with Goat Cheese #2:

1. 1 rotisserie chicken; shredded
2. 1 large can green enchilada sauce
3. 2 jars tomatillo salsa
4. 1 roasted poblano peppers; medium dice
5. 1 bunch cilantro
6. 1/2 cup sweet corn
7. 1/2 cup diced green chiles
8. 1 packages flour or corn tortillas
9. 1 log goat cheese
10. 1 handful crumbled cotija cheese

Steps to make to make Leftover Chicken Enchiladas with Goat Cheese #2

1. Combine chicken, salsa, cilantro, poblano, corn, chiles, and goat cheese in a large mixing bowl. Add a large pinch of salt. Mix.
2. Cover and bake at 350° for approximately 45 minutes or until chicken is thoroughly reheated.
3. Garnish with crumbled cotija.
4. Variations; Tequila, roasted bell peppers/onion/tomatoes, potato, roasted corn, habanero, lime

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