Hi! I’m Kit of The Kittchen, a blog sharing recipes, restaurants reviews, and travel stories. My goal is to create recipes that are hearty, wholesome, and practical for people without much time. I live in Chicago, and the city’s ever changing culinary landscape, is a constant source of inspiration. I’m excited to be sharing a fun Enchilada Suizas Grilled Cheese with you today.
Grilled cheese is my favorite food from childhood. For me, toasted buttered bread with melted cheese in the middle is the ultimate pick me up. Now, as an adult, I love creating more elaborate versions of this comfort food – so much so that it inspired me to write The Gourmet Grilled Cheese Cookbook
. Taking recipes and turning them into a grilled cheese has become a bit of a hobby.
This dish was inspired by my love of Mexican food and American comfort food, and is based on BHG’s Enchiladas Suizas
recipe. The elements of traditional enchilada suizas are reconstructed to created a sandwich that combines shredded chicken soaked in enchilada sauce with a grilled cheese.
Since the original BHG recipe
calls for a purchased roasted chicken, which is then soaked in the homemade enchilada sauce, the preparation time for this meal is only 30 minutes. This is a great weeknight meal that your whole family will love.
This recipe can be easily adjusted to be mild or spicy. Prepare it according to these directions for a mild spice, or skip removing the seeds from the jalapeños for a extra heat. I served small bowls of the enchilada sauce on the side, and my husband and I loved dipping these sandwiches into the sauce. It was a summertime alternative to dipping the sandwiches in hot soup.
Prepare each grilled cheese by spreading 1 teaspoon of butter on one side of two slices of bread. Place the slices of bread on a work surface, buttered side facing down, and add a layer of Chihuahua Cheese to one slice of bread, and a layer of the chicken to the other. Stack the slices of bread so that the chicken is placed on top of the cheese.
Heat a grill pan or skillet over medium heat, and toast each side of the sandwich until golden brown. Cut in half, and serve with a small bowl of the enchilada sauce for dipping.
I might be guilty of making and eating this grilled cheese several times in one week. I loved the slightly spicy – yet refreshing enchilada sauce made with roasted tomatoes, tomatillos, garlic, onion, and jalapeños with cilantro and sour cream. The mild Chihuahua Cheese melted beautifully and contracted nicely with the spice of the sauce soaked chicken. I hope that you enjoy this recipe as much as I do!