Mexican Chicken Torta Sandwiches

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Purchase a rotisserie chicken at the store for a quick delicious dinner!
30 min
Prep Time
45 min
Total Time
4 sandwiches

Ingredients

Filling

2 cups
skinned boned chopped deli rotisserie chicken
3/4 cup
black beans, rinsed, drained
1/4 cup
chopped fresh cilantro
1/4 cup
sour cream
1 cup
purchased guacamole

Rolls

4 (8-inch)
soft hoagie rolls, split
1/4 cup
Land O Lakes® Butter, melted
4 (3/4-ounce) slices
Land O Lakes® Deli American, cut in half

Directions

  1. Heat oven to 375°F.
  2. Combine all filling ingredients except guacamole in bowl.
  3. Scoop bread from inside rolls, to 1/2 inch of edges. Brush melted butter over inside of rolls.
  4. Spoon 3/4 cup chicken mixture into bottom half of each roll. Place 2 halves cheese over filling; fold top half of roll over cheese. Wrap each sandwich in aluminum foil; place onto ungreased baking sheet. Bake 15-20 minutes or until heated through.
  5. Unwrap each sandwich; open sandwiches. Spread about 1/4 cup guacamole over cheese; close sandwiches. Serve warm.

Recipe Tips

- Depending on size of rotisserie chicken, it will yield 3 to 4 cups chopped chicken.

- Use Bolillo (Mexican oval rolls) for authenticity. They can be purchased at Mexican bakeries as well as some supermarkets.

- For homemade guacamole, try Mexican Guacamole.

Nutrition Facts (1 sandwich)

Calories
860
Cholesterol
115mg
Carbohydrates
82g
Protein
41g
Fat
41g
Sodium
1690mg
Dietary Fiber
10g

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