Mom'S Grilled Enchilada Sandwiches Recipe

Name: Mom'S Grilled Enchilada Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: MOCK ENCHILADA FILLING (USE ONLY THE SPECIFIED OR A GOOD CUMIN-SEASONED TACO SAUCE); 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; BREAD; sliced soft sweet sourdough French bread; FOR GRILLING; real butter

Servings: persons

MOCK ENCHILADA FILLING (USE ONLY THE SPECIFIED OR A GOOD CUMIN-SEASONED TACO SAUCE)
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
BREAD
sliced soft sweet sourdough French bread
FOR GRILLING
real butter

1
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).
2
SPREAD the MOCK ENCHILADA FILLING over one slice sourdough bread; TOP with remaining slice bread to make a sandwich.
3
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).
4
PLACE 1 teaspoon of butter in a griddle or skillet, per every one sandwich placed, over low heat until butter melts.
5
PLACE sandwich(es) onto preheated griddle.
6
SWIRL sandwich(es) around evenly in melted butter in skillet until evenly coated.
7
COVER with a lid.
8
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.
9
REPEAT grilling process for remaining sandwiches.
10
SERVE immediately and ENJOY (I like to serve mine with taco sauce on the side for dipping)!

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: MOCK ENCHILADA FILLING (USE ONLY THE SPECIFIED OR A GOOD CUMIN-SEASONED TACO SAUCE), 2 cups shredded sharp cheddar cheese, 1 (4 1/2 ounce) can chopped black olives, 2 tablespoons minced sweet onions, and more.

Yes, Mom'S Grilled Enchilada Sandwiches falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mom'S Grilled Enchilada Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions