Turning a chicken enchilada dish into sandwiches? Why not? I’ve been turning some of my favorite foods into a newer version of themselves (Taco Pizza, for example) because if the flavors pair well together, then HOW they are arranged can change, right?
Enter the Chicken Enchilada Sandwiches.
The funny thing about this recipe is that I’ve only made chicken enchiladas once, but I liked them and I knew I wanted to make them in another way where the flavors are intact but the presentation is different. Presentation is everything and when you take a dish that people have a clear vision of what to expect, like chicken enchiladas, and flip the presentation, people become more excited about what they’re about to eat.
There isn’t a whole lot to say about this recipe. It’s just delicious and super duper easy. Chicken + avocado + enchilada sauce + cheese = delicious sandwiches with so much flavor.
Shredded chicken can be from boiling chicken breasts, a rotisserie, or cooking a whole chicken in a slow cooker. I chose the third option because it is the cheapest and easiest. A whole chicken will make more than enough for a couple of sandwiches so you can freeze the leftovers and use another day.
Enchilada sauce is so easy to make that you’ll never buy the canned stuff again. I guarantee that you have these spices in your kitchen, so pick up some tomato sauce and get to work! The recipe was inspired by my Chicken Enchilada Pizza – see how I keep taking one dish and giving it new legs through new forms?
Chicken Enchilada Sandwiches
- Loaf of soft sandwich bread, or a soft baguette
- 1 avocado, sliced
- Slices of cheddar or Monterey Jack cheese
- Enchilada sauce
- 2 cups or more of shredded chicken
Heat the enchilada sauce over medium high heat in a medium sized saucepan. Toss in the shredded chicken to warm through.
Place the slices of cheese and avocado on the bottom slice of bread and top with the enchilada sauced chicken. Place the top of the bread on the chicken and serve.