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Mexican Chicken Torta Sandwiches



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


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

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    Combine all filling ingredients except guacamole in bowl.

  3. STEP 3

    Scoop bread from inside rolls, to 1/2 inch of edges. Brush melted butter over inside of rolls.

  4. STEP 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. STEP 5

    Unwrap each sandwich; open sandwiches. Spread about 1/4 cup guacamole over cheese; close sandwiches. Serve warm.

Tip #1

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

Tip #2

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

Tip #3

- For homemade guacamole, try Mexican Guacamole.

Nutrition (1 sandwich)

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