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1/2
cup chopped onion
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3
Tbsp. olive oil
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1/2
cup red enchilada sauce
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1/4
cup pine nuts
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2
Tbsp golden raisins
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1 1/2
tsp. finely chopped chipotle chile in adobo sauce plus 1 tsp. adobo sauce
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1 1/2
tsp. packed brown sugar
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1 1/2
tsp. white wine vinegar
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1/4
tsp. ground cinnamon
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2
cups shredded cooked chicken
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8
1/2-inch slices Italian country-style bread
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1
cup shredded colby and/or Monterey jack cheese
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1
recipe Mango Slaw
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.
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.
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: 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 sandwiches
- Calories663
- Total Fat (g)37
- Saturated Fat (g)10,
- Monounsaturated Fat (g)18,
- Polyunsaturated Fat (g)6,
- Cholesterol (mg)86,
- Sodium (mg)941,
- Carbohydrate (g)47,
- Total Sugar (g)11,
- Fiber (g)4,
- Protein (g)36,
- Vitamin C (DV%)42,
- Calcium (DV%)29,
- Iron (DV%)21,
- Percent Daily Values are based on a 2,000 calorie diet
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