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Leftover Chicken Enchiladas with Goat Cheese #2
Leftover Chicken Enchiladas with Goat Cheese #2

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Choose water over other products. Sipping a soda or cup of coffee from time to time won’t hurt you too badly. It is definitely, however, a bad idea to exclusively drink soda or coffee. When you pick out water over other beverages you are helping your body stay very healthful and hydrated. You’re also cutting hundreds of calories out of your diet— without having to deal with terrible tasting diet food. Productive weight loss efforts often depend entirely on water consumption.

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We hope you got benefit from reading it, now let’s go back to leftover chicken enchiladas with goat cheese #2 recipe. To make leftover chicken enchiladas with goat cheese #2 you only need 10 ingredients and 4 steps. Here is how you do that.

The ingredients needed to cook Leftover Chicken Enchiladas with Goat Cheese #2:
  1. Take 1 rotisserie chicken; shredded
  2. Prepare 1 large can green enchilada sauce
  3. Provide 2 jars tomatillo salsa
  4. You need 1 roasted poblano peppers; medium dice
  5. Take 1 bunch cilantro
  6. You need 1/2 cup sweet corn
  7. Prepare 1/2 cup diced green chiles
  8. Provide 1 packages flour or corn tortillas
  9. Get 1 log goat cheese
  10. You need 1 handful crumbled cotija cheese
Instructions 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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