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
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.
Add chicken and continue to cook until the chicken is browned on all sides and cooked through, 5-7 minutes (depending on piece size).
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.
Pre-heat a panini press. (You could also use another skillet).
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).
Spray the outside top piece of bread with cooking spray.
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.
Cut on a diagonal and serve hot!
Recipe by Becky's Best Bites at https://beckysbestbites.com/chicken-enchilada-panini/