And yet another way to do enchiladas.
I know what you’re thinking, does this girl only eat all things enchilada? Last week my cravings gave you some vegetarian enchilada tostada cups and in all honesty I still had a good amount of enchilada sauce left in the jar after those babies.
The Recipe Redux challenged us to create a recipe using “leftovers”. Enter—> Enchilada grilled cheese. Now, I’m not saying you have to make those tostada cups in order to make this recipe. Because let’s be real, once you make em they will be gone within a day or two and no “leftovers” to spare.
Whether you made a huge batch of homemade enchilada sauce or you still have half a bottle of TJ’s in your fridge, you shouldn’t let any of it go to waste! My biggest pet peeve is wasting food. That does not happen in my kitchen. That’s the fun thing about jars of sauces.
They are more versatile than you think!
Whenever I think of grilled cheese sandwiches I think of my dad. He is like the shrine of all things involving cheese. I distinctively remember him making his classic grilled cheeses with sourdough bread slathered in mayo, drenched with cheddar and fried to a crisp.
Sounds a little heart-attack waiting to happen but my nostalgia will always drive towards those flavors. So the other day I was craving a piece of my childhood and when I saw the leftover jar of TJ’s sauce a magical thing came about.
Instead of using classic mayo you will spread two slices of whole grain bread with creamy enchilada sauce made using cream cheese and greek yogurt. So simple yet so unbelievably delicious. Cheddar cheese, jack cheese and shredded chicken is a must as well. Oh and sauteing your onions + bell pepper is like the icing to your cupcake.
Just because you have a whole jar of sauce doesn’t mean you gotta eat the same thing for two weeks with it! The options are endless, but lets start with this cheesy bread.
Creamy Chicken Enchilada Grilled Cheese Sandwich
Ingredients
Enchilada Cream Spread
- 1–2 Tbsp enchilada sauce
- 1.5 tbsp cream cheese
- 1 Tbsp greek yogurt
Enchilada Grilled Cheese
- Olive oil or butter for greasing pan
- Red bell pepper, roughly chopped
- Onion slices, chopped
- Shredded and cooked chicken
- 1 Tbsp enchilada sauce
- 2 slices whole wheat bread
- Shredded cheddar cheese (I used a mix of cheddar and jack)
Instructions
- First prepare your enchilada cream spread by whisking ingredients with a fork until smooth. Set aside.
- Sauté your bell pepper and onion in a greased pan over medium high heat. Once veggies have wilted, about 4 minutes, add in your cooked chicken and enchilada sauce. Mix together and cook for an additional minute.
- Spread enchilada cream spread on one slice of bread. Spread cheese on the other slice of bread and place on a heated and greased skillet over medium heat. Add chicken mixture to one slice of the bread and continue to cook until cheeses are melted. Place other slice of bread on top of chicken mixture, press down with a spatula and serve immediately.
Notes
The amount of chopped onion, bell pepper and shredded chicken you use is based on your preference!
Makes one grilled cheese