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- 1/2 cup chopped onion
- 3 tablespoons olive oil
- 1/2 cup red enchilada sauce
- 1/4 cup pine nuts
- 2 tablespoons golden raisins
- 1 1/2 teaspoons finely chopped chipotle chile in adobo sauce plus 1 tsp. adobo sauce
- 1 1/2 teaspoons packed brown sugar
- 1 1/2 teaspoons white wine vinegar
- 1/4 teaspoon ground cinnamon
- 2 cups shredded cooked chicken
- 8 1/2-inch slices Italian country-style bread
- 1 cup shredded colby and/or Monterey jack cheese
- 1 recipe Mango Slaw
1. In a large skillet, cook onion in 1 Tbsp. hot oil for 3 to 4 minutes, until softened. Stir in enchilada sauce, pine nuts, raisins, chipotle chile and sauce, brown sugar, vinegar, and cinnamon. Stir in chicken; heat through.
2. Preheat panini press or cast iron skillet. Brush one side of 4 bread slices with some remaining oil. Turn over; place about 1/2 cup filling on each. Top with 1/4 cup cheese and bread slices; brush with oil.
3. Place sandwich(es) in panini press and cook for 3 to 5 minutes or until bread is golden and cheese is melted. If using a skillet, toast both sides until golden. Serve with Mango Slaw.
MANGO SLAW::4. In large bowl whisk together 2 Tbsp. olive oil and 1 Tbsp. lime juice. Add 2 cups finely shredded cabbage, 1/2 cup chopped mango, 2 Tbsp. chopped cilantro, and salt and black pepper to taste. Toss to combine.
- Servings Per Recipe 4,
- cal. (kcal) 663,
- Fat, total (g) 37,
- chol. (mg) 86,
- sat. fat (g) 10,
- carb. (g) 47,
- Monosaturated fat (g) 18,
- Polyunsaturated fat (g) 6,
- fiber (g) 4,
- sugar (g) 11,
- pro. (g) 36,
- vit. A (IU) 1361,
- vit. C (mg) 25,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 13,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 153,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 941,
- Potassium (mg) 513,
- calcium (mg) 293,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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