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Leftover Chicken Enchiladas with Goat Cheese #2
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A picture of Leftover Chicken Enchiladas with Goat Cheese #2.

Leftover Chicken Enchiladas with Goat Cheese #2

ChefDoogles
ChefDoogles @ChefDoogles
Chicago, IL

Bueno

Bueno

Read more

Leftover Chicken Enchiladas with Goat Cheese #2

ChefDoogles
ChefDoogles @ChefDoogles
Chicago, IL

Bueno

Bueno

Read more
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Ingredients

20 mins
4 servings
  1. 1rotisserie chicken; shredded
  2. 1 largecan green enchilada sauce
  3. 2jars tomatillo salsa
  4. 1roasted poblano peppers; medium dice
  5. 1 bunchcilantro
  6. 1/2 cupsweet corn
  7. 1/2 cupdiced green chiles
  8. 1 packagesflour or corn tortillas
  9. 1log goat cheese
  10. 1handful crumbled cotija cheese
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Steps

20 mins
  1. 1

    Combine chicken, salsa, cilantro, poblano, corn, chiles, and goat cheese in a large mixing bowl. Add a large pinch of salt. Mix.

  2. 2

    Cover and bake at 350° for approximately 45 minutes or until chicken is thoroughly reheated.

  3. 3

    Garnish with crumbled cotija.

  4. 4

    Variations; Tequila, roasted bell peppers/onion/tomatoes, potato, roasted corn, habanero, lime

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ChefDoogles
ChefDoogles @ChefDoogles
on March 01, 2014 15:31
Chicago, IL
Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
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