Ingredients
Scale
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