Last night’s dinner was refrigerator clean out. I always feel bad when I put that on the meal plan for the week but the honest truth is that it needs to happen on occasion! Instead of putting miscellaneous leftovers all together on a plate and calling it dinner – kinda looks like an appetizer plate, yeah? – I tried to actually make something with the random stuff in the fridge.
This is what was in there (among other things):
half a can of green chile enchilada sauce that had been in there for a long, long time (Hatch when I can find it, Las Palmas when I can’t)
some grilled yellow pepper slices from burritos a few nights earlier
a loaf of Monterey Jack cheese (Tillamook was on sale!)
an opened jar of salsa from who knows when
3 French rolls left over from our Italian sausage subs when we watched the awesome Louisville-Michigan NCAA Men’s Basketball Championship earlier in the week
Greek yogurt (which I usually have on hand for a variety of reasons: eating (duh), as a sub for sour cream, or for making tzatziki sauce for homemade gyros)
Since I really, really, really needed to use up the enchilada sauce and hadn’t yet found a way to, I grabbed a package of chicken breasts out of the freezer – I love how they come in packs of 2 from Costco – and got cookin’…
Green Chile Chicken Po’ Boy
By Rachel @ Mason Jar Values
Makes 4 sandwiches
2 chicken breasts
2 1/2 cups green chile enchilada sauce
1 yellow or orange pepper, sliced and sauteed
1 1/2 cups shredded Monterey Jack cheese
8 T Salsa
8 T Greek yogurt
4 French rolls, sliced lengthwise
a handful of greens (spring mix, arugula, lettuce, spinach, etc)
Place chicken breasts in a Corningware dish. Pour 2 cups of enchilada sauce over the chicken. Cover with an oven safe lid and bake @ 350 degrees for 45 minutes until the chicken is cooked through.
Meanwhile, de-seed the pepper and slice into strips. Saute until cooked but not limp.
Remove chicken breasts from the dish and place on a cutting board. Using 2 forks, shred the chicken. Place shredded chicken in a bowl, add remaining 1/2 cup enchilada sauce, stir, and cover.
While you’re shredding the chicken, place the French rolls in the oven and toast.
To assemble the sandwiches…
On each side of the roll, spread 1 T Greek yogurt and 1 T salsa. Layer chicken, pepper slices, and cheese and broil until cheese is melted. Top with greens and the other part of the roll.