Leftover Chicken Enchiladas with Goat Cheese

1. 1

   Place shredded chicken, salsa, and goat cheese in a mixing bowl.

2. 2

   To ensure even cheese distribution, keep the goat cheese in a separate bowl if desired.

3. 3

   Spray a small casserole dish with non-stick cooking spray.

4. 4

   Pour enough enchilada sauce to cover the bottom.

5. 5

   Heat the enchilada sauce in a small sauce pot, and preheat the oven to 350A.

6. 6

   Dip each tortilla in the warm enchilada sauce, fill with the chicken mixture, and roll in the casserole dish.

7. 7

   Pour remaining sauce over the rolled up enchiladas.

8. 8

   Top with shredded Mexican blend cheese if desired.

9. 9

   Not necessary, and will change the flavor profile, but not necessarily a bad thing.

10. 10

    Spray tin foil with non-stick spray and cover casserole dish.

11. 11

    Bake for approximately 20 minutes, or until chicken is properly reheated.

12. 12

    Optional: Garnish with chopped cilantro, chives, diced green chiles, crema, or goat cheese.

13. 13

    Variations; Onions, caramelized onions, roasted bell peppers, tequila, adobo, mole, red enchilada sauce, diced green chiles, tomatillos, cilantro, queso fresco, chihuahua cheese

* Per serving · 4 servings · Values may vary.

No additional tips available.