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Green Chile Chicken Tortas

Course: Lunch
Cuisine: Mexican
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 sandwiches
Author: Michelle De La Cerda
Green Chile Chicken Tortas ~ Mexican-style sandwiches loaded with chicken, green chile peppers, refried black beans, cheese, and avocado spread; hearty, delicious, and affordable.
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Ingredients

  • 2 avocados
  • Pinch cayenne pepper; +/- to taste
  • Pinch salt +/- to taste
  • Pinch pepper +/- to taste
  • 1-2 tbsp fresh squeezed lime
  • 4 torta , bolillo, or other hard round rolls
  • 1-16 oz can Simple Truth Organic™ refried black beans
  • 3 1/2 tbsp Kroger brand diced green chile peppers (mild)
  • 1 Wholesome@Home™ Garlic Herb Rotisserie Chicken; breasts removed , skinned and sliced
  • 1-7 oz can whole green chiles; sliced flat
  • 6 oz Kroger brand Monterey Jack Cheese; sliced
  • 1/4 cup salsa verde/tomatillo salsa (4 tbsp, 1 tbsp per sandwich +/-)
  • 1/4 cup sliced red onion
  • 2 cups shredded iceberg lettuce

Instructions

Avocado Spread

  1. Cut, pit, and remove the avocado from the skin.
  2. Using a fork, smash to desired smoothness/chunkiness.
  3. Add the cayenne pepper, salt, pepper, and lime juice, stir until well combined.
  4. Taste, add any additional seasonings if desired.

Assembly

  1. Slice the rolls, toast for extra structure under broiler until golden brown-optional.
  2. Heat the refried black beans over medium heat and stir in the diced green chiles. Heating is optional, but does make it easier to spread on the bread.
  3. Generously spread the black beans on the bottom bun.
  4. Layer the sliced chicken over the beans.
  5. Place one sliced whole green chile over the chicken.
  6. Cover the top with Monterey Jack cheese.
  7. Sprinkle the red onion over the cheese.
  8. Generously spread the avocado spread over the top bun.
  9. Add the lettuce on top of the onions.
  10. Close the sandwich; serve immediately or wrap tightly in plastic wrap and refrigerate until ready to serve.