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Before you jump to Leftover Chicken Enchiladas with Goat Cheese #2 recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
Healthy eating is nowadays a lot more popular than in the past and rightfully so. Poor diet is a contributing factor in diseases such as heart disease and hypertension which can place a drain on the economy. Wherever you look, people are encouraging you to live a healthier way of living but then again, you are also being encouraged to rely on fast foods that can affect your health in a terrible way. It is likely that lots of people assume it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to how they live. It is possible, however, to make several simple changes that can start to make a positive impact to our everyday eating habits.
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As you can see, it is not difficult to start to make healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to leftover chicken enchiladas with goat cheese #2 recipe. To cook leftover chicken enchiladas with goat cheese #2 you only need 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to prepare Leftover Chicken Enchiladas with Goat Cheese #2:
- Use 1 rotisserie chicken; shredded
- Prepare 1 large can green enchilada sauce
- Take 2 jars tomatillo salsa
- You need 1 roasted poblano peppers; medium dice
- Provide 1 bunch cilantro
- Get 1/2 cup sweet corn
- Get 1/2 cup diced green chiles
- Prepare 1 packages flour or corn tortillas
- Get 1 log goat cheese
- Provide 1 handful crumbled cotija cheese
Instructions to make Leftover Chicken Enchiladas with Goat Cheese #2:
- Combine chicken, salsa, cilantro, poblano, corn, chiles, and goat cheese in a large mixing bowl. Add a large pinch of salt. Mix.
- Cover and bake at 350° for approximately 45 minutes or until chicken is thoroughly reheated.
- Garnish with crumbled cotija.
- Variations; Tequila, roasted bell peppers/onion/tomatoes, potato, roasted corn, habanero, lime
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