Leftover Chicken Enchiladas with Goat Cheese #2

• 1 rotisserie chicken; shredded
• 1 large can green enchilada sauce
• 2 jars tomatillo salsa
• 1 roasted poblano peppers; medium dice
• 1 bunch cilantro
• 1/2 cup sweet corn
• 1/2 cup diced green chiles
• 1 packages flour or corn tortillas
• 1 log goat cheese
• 1 handful crumbled cotija cheese

1. Combine chicken, salsa, cilantro, poblano, corn, chiles, and goat cheese in a large mixing bowl.
2. Add a large pinch of salt.
3. Mix.
4. Cover and bake at 350 for approximately 45 minutes or until chicken is thoroughly reheated.
5. Garnish with crumbled cotija.
6. Variations; Tequila, roasted bell peppers/onion/tomatoes, potato, roasted corn, habanero, lime

rotisserie chicken, green enchilada sauce, salsa, peppers, cilantro, sweet corn, green chiles, flour, goat cheese, handful

Taken from cookpad.com/us/recipes/365691-leftover-chicken-enchiladas-with-goat-cheese-2 (may not work)