Servings:
4
Prep Time:
30 mins
Ingredients
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1/2 cupchopped onionsee savings
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3 tablespoonsolive oilsee savings
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1/2 cupred enchilada saucesee savings
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1/4 cuppine nutssee savings
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2 tablespoonsgolden raisinssee savings
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1 1/2 teaspoonsfinely chopped chipotle chile in adobo sauce plus 1 tsp. adobo saucesee savings
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1 1/2 teaspoonspacked brown sugarsee savings
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1 1/2 teaspoonswhite wine vinegarsee savings
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1/4 teaspoonground cinnamonsee savings
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2 cupsshredded cooked chickensee savings
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81/2-inch slices Italian country-style breadsee savings
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1 cupshredded colby and/or Monterey jack cheesesee savings
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1recipe Mango Slawsee savings
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Directions
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:
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.
Nutrition information
Per serving: Calories 663, Total Fat 37 g, Cholesterol 86 mg, Sodium 941 mg, Carbohydrate 47 g, Fiber 4 g, Protein 36 g,
Percent Daily Values are based on a 2,000 calorie diet
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