Best Moms Grilled Enchilada Sandwiches Recipes

MOM'S GRILLED ENCHILADA SANDWICHES

Mom's Grilled Enchilada Sandwiches image

Make and share this Mom's Grilled Enchilada Sandwiches recipe from Food.com.

Provided by The Spice Guru

Categories Lunch/Snacks

Time 15m

Yield 5 serving(s)

Number Of Ingredients 8

Ingredients

2 cups shredded sharp cheddar cheese
1 (4 1/2 ounce) can chopped black olives
2 tablespoons minced sweet onions
2 tablespoons taco bell brand taco sauce (or my Taco Bell Mild Taco Sauce (Copycat))
1 teaspoon instant masa harina (optional)
4 tablespoons real mayonnaise
sliced soft sweet sourdough French bread
real butter

Steps:

COMBINE the MOCK ENCHILADA FILLING ingredients in a small bowl (you may add more or less of any of the ingredients to suit your own flavor and consistency preferences, or add 1 small seeded diced pickled jalapeno pepper and 1 teaspoon finely minced fresh cilantro or a pinch of crushed oregano for a more piquant flavor).
SPREAD the MOCK ENCHILADA FILLING over one slice sourdough bread; TOP with remaining slice bread to make a sandwich.
REPEAT sandwich-making process until all of the filling is used (you can make as many as 5 sandwiches, or use more filling on fewer sandwiches).
PLACE 1 teaspoon of butter in a griddle or skillet, per every one sandwich placed, over low heat until butter melts.
PLACE sandwich(es) onto preheated griddle.
SWIRL sandwich(es) around evenly in melted butter in skillet until evenly coated.
COVER with a lid.
GRILL sandwich(es) slowly over low heat until golden and crisp on one side; GENTLY turn sandwiches over with a spatula; COVER; GRILL until the other side is golden and crisp.
REPEAT grilling process for remaining sandwiches.
SERVE immediately and ENJOY (I like to serve mine with taco sauce on the side for dipping)!

Nutrition Facts : Calories 262.2, Fat 21.6, SaturatedFat 10.5, Cholesterol 50.5, Sodium 604, Carbohydrate 6.2, Fiber 0.9, Sugar 1.6, Protein 11.6

GRILLED ENCHILADA QUESADILLAS

Grilled Enchilada Quesadillas image

Short-cut steps, like pre-seasoned frozen chicken breast strips and pre-blended and shredded cheese make this snappy dish go together fast.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

1 (9-oz.) pkg. frozen southwestern-flavored cooked chicken breast strips, thawed, coarsely chopped
4 oz. (1 cup) shredded colby-Monterey Jack cheese blend
1/4 cup roasted red bell pepper strips (from a jar)
1/4 cup sour cream
8 (7 to 8-inch) flour tortillas
1/4 cup Old El Paso™ Enchilada Sauce
Salsa, if desired

Steps:

Heat closed contact grill for 5 minutes.
Meanwhile, in large bowl, combine chopped chicken strips, cheese, roasted pepper strips and sour cream; toss to mix. Spread 4 tortillas with enchilada sauce. Spread chicken mixture evenly over enchilada sauce. Top with remaining tortillas.
When grill is heated, place 1 quesadilla on bottom grill surface. Close grill; cook 3 to 5 minutes or until golden brown and cheese is melted. Repeat with remaining quesadillas. Cut each into 4 wedges. Serve with salsa.

Nutrition Facts : Calories 460, Carbohydrate 39 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 2 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1 Quesadi11a, Sodium 810 mg, Sugar 3 g

MOM'S CHICKEN ENCHILADAS (ADAPTED FROM EATING FOR LIFE RECIPE)

Mom's Chicken Enchiladas (Adapted from Eating for Life Recipe) image

This is my adaptation for chicken enchiladas from Bill Phillips Eating for Life 'Mom's Chicken Enchiladas'.

Provided by NCSouthernBelle

Categories One Dish Meal

Time 45m

Yield 8 Enchiladas, 4 serving(s)

Number Of Ingredients 11

Ingredients

4 chicken breasts (about 1 lb)
1 onion, sliced
2 tablespoons fresh cilantro, chopped
4 ounces ortega diced green chilies
3 (19 ounce) cans Old El Paso mild enchilada sauce (depending on how saucy you like them)
8 large flour tortillas
1 cup reduced-fat cheddar cheese, shredded
2 cups lettuce, shredded
1/2 cup salsa
1/2 cup light sour cream
1 tomatoes, diced

Steps:

Preheat oven to 350 degrees Farenheit. Lightly coat a 9x13 baking dish with cooking spray.
Place chicken breasts in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium and simmer until no longer pink in the center, about 15 minutes. Drain and let cool slightly. Shred chicken by pulling apart with 2 forks; set aside. (I use my food processor).
Lightly coat a large skillet with cooking spray and place over medium-high heat. Add onion, cilantro and chiles; saute for 2 mintues. Add shredded chicken and 1 can of enchilada sauce. Cook stirring occasionally, until heated through, about 5 minutes.
Pour the 2 remaining cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place, seam side down, in the prepared baking dish.
Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.
Divide lettuce onto four plates and place a portion of enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream and tomatoes. Serve and enjoy.