Recipe of Super Quick Homemade Leftover Chicken Enchiladas with Goat Cheese
Hello everybody, it's Jim, welcome to my recipe page. Today, we're going to make a distinctive dish, Steps to Prepare Homemade Leftover Chicken Enchiladas with Goat Cheese. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Leftover Chicken Enchiladas with Goat Cheese, 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 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 is 12 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 estimated approx 20 mins.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Leftover Chicken Enchiladas with Goat Cheese using 5 ingredients and 8 steps. Here is how you cook that.
Great Day 2 Transformation
Ingredients and spices that need to be Make ready to make Leftover Chicken Enchiladas with Goat Cheese:
- 1 rotisserie chicken; shredded
- 1 log goat cheese; crumbled
- 1 large can green enchilada sauce
- 1 cup salsa
- 1 packages flour or corn tortillas
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
While this is in no way the end all be guide to cooking quick and easy lunches it's great food for thought. The stark reality is that will get your own creative juices flowing so you may prepare wonderful lunches for your family without needing to complete too horribly much heavy cooking from the practice.
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