MEXICAN CHICKEN TORTA SANDWICHES
Purchase a rotisserie chicken at the store for a quick delicious dinner!
Provided by Land O'Lakes
Categories Hot Sandwich Chicken Sandwich Savory Baking Sandwich and Wrap Main Course Meat, poultry, and seafood Sandwich and Wrap Main Course
Yield 4 sandwiches
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Combine all filling ingredients except guacamole in bowl.
- Scoop bread from inside rolls, to 1/2 inch of edges. Brush melted butter over inside of rolls.
- 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.
- Unwrap each sandwich; open sandwiches. Spread about 1/4 cup guacamole over cheese; close sandwiches. Serve warm.
Nutrition Facts : Calories 860 calories, Fat 41 grams, SaturatedFat grams, Transfat grams, Cholesterol 115 milligrams, Sodium 1690 milligrams, Carbohydrate 82 grams, Fiber 10 grams, Sugar grams, Protein 41 grams
MEXICAN TORTA (SANDWICH)
This recipe is posted for Zaar World Tour 2005/Mexico. Found on Sara's Secrets recipes/Food Network. Times are estimated and do not include marinating chicken.
Provided by katie in the UP
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine marinade ingredients add chicken breasts 2 to 24 hours.
- Grill chicken breasts.
- Preheat oven to 350 degrees F.
- Place the mayonnaise and chipotle chiles in a food processor and blend until smooth. Generously spread the cut sides of the rolls with the chipotle mayonnaise. Cover the bottom half of each roll with 1 thinly sliced chicken breast, overlapping the slices. Top each portion of chicken with 5 slices of tomato and 4 slices of avocado. Cover with 2 slices of cheese.
- Place assembled sandwiches open faced on a sheet pan and bake until cheese is melted, about 8 minutes. Cover the sandwiches, slice in half and serve immediately.
CHICKEN TORTAS (MEXICAN SANDWICHES)
This is an easy and delicious Mexican sandwich that is served all over here in San Diego. You start with the famous soft oblong Mexican sandwich bread roll called "Bolillos" but any soft sandwich roll will do. It's sort of a burrito on a bun. You can also make them with seasoned ground or shredded beef (leftover taco meat perhaps?). I hope you like them!
Provided by SaraFish
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Micro the split rolls a few seconds to make them nice and soft and then pull the doughy centers out of the top and the bottom.
- Spread the bottom with a layer of hot refried beans then sprinkle with shredded cheese.
- Put a pile of hot cooked chicken on top of the cheese then top with sour cream, salsa, a couple slices of avocado then shredded lettuce.
- Top with the other half of the bun and enjoy!
Nutrition Facts : Calories 326.3, Fat 7.4, SaturatedFat 3.1, Cholesterol 18.6, Sodium 804.4, Carbohydrate 49.8, Fiber 7.7, Sugar 1.3, Protein 15
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