Chicken Enchilada Panini
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2 tbsp. extra virgin olive oil
  • 1 large, sweet yellow onion, chopped
  • 3-4 cloves fresh garlic, minced or pressed
  • 1 lb. boneless, skinless chicken breast, chopped into bite-size pieces
  • ½ cup no added salt tomato sauce
  • ¼ cup water
  • 1 tsp. lime juice
  • 1 tbsp. cumin
  • 1 tsp. chipotle chili pepper (more or less depending on preference...I probably used 1 tbsp. because we like spicy)
  • 1 tbsp. fresh oregano, chopped
  • 2 tbsp. fresh cilantro, chopped
  • sea salt and fresh ground pepper, to taste
  • 12 slices of whole wheat bakery bread (approximately ½ inch thick)
  • olive oil cooking spray
  • 6 oz. pepper jack cheese, grated
Instructions
  1. Place a large skillet over medium-high heat. Once hot, add the olive oil, onion and garlic. Cook until the onion is soft and turning translucent, approximately 3-4 minutes.
  2. Add chicken and continue to cook until the chicken is browned on all sides and cooked through, 5-7 minutes (depending on piece size).
  3. Add tomato sauce, water, lime juice, cumin, chipotle chili pepper, oregano, cilantro, salt and pepper. Stir to combine and cook until thickened slightly 3-4 minutes.
  4. Pre-heat a panini press. (You could also use another skillet).
  5. Spray one side of 6 pieces of bread with olive oil spray. Turn over and add ½ cup of the chicken mixture and 1 oz. of cheese. Top with another slice of bread (one of the 6 that have not been sprayed with olive oil yet).
  6. Spray the outside top piece of bread with cooking spray.
  7. Place on the panini press, close and cook for approximately 5 minutes or until the cheese is melted and the outside of the bread is golden. If using a skillet, toast both sides until golden brown.
  8. Cut on a diagonal and serve hot!
Recipe by Becky's Best Bites at https://beckysbestbites.com/chicken-enchilada-panini/