Description
A budget-friendly, flavorful chicken torta sandwich featuring tender shredded chicken simmered in salsa, creamy avocado, and melted cheese on soft telera bread.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 2 large telera or bolillo bread loaves
- 2 ripe avocados
- 1 cup shredded Monterey Jack or Oaxaca cheese
- 1 cup salsa verde or roja
- 1/2 cup refried beans
- 1 small white onion, thinly sliced
- 1 cup shredded romaine or iceberg lettuce
- 2 tablespoons neutral oil (vegetable or canola)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Lime juice (for avocados)
Instructions
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add chicken thighs and season with salt, pepper, cumin, and chili powder. Cook for 5-7 minutes per side until browned.
- Pour in enough water to cover the chicken by half an inch. Reduce heat to low, cover, and simmer for 15-20 minutes until cooked through. Remove chicken and let cool slightly, reserving 1/2 cup of cooking liquid.
- Shred the chicken using two forks. Return shredded chicken to the skillet, add reserved cooking liquid and 1 cup of salsa. Stir and cook over low heat for 5 minutes until thick and flavorful. Remove from heat.
- Mash avocados in a bowl with lime juice and salt. Set aside.
- Slice telera rolls in half horizontally. Toast bread in a toaster oven for 2-3 minutes or in a grill pan for 1-2 minutes per side until lightly golden.
- Spread refried beans on the bottom half of the bread. Layer with shredded lettuce, chicken mixture, sliced avocado, and onion. Top with shredded cheese.
- Place assembled sandwich under the broiler for 1-2 minutes or microwave for 30 seconds until cheese is melted. Alternatively, toast in a skillet with butter until crispy.
- Top with the other half of the bread, cut in half, and serve immediately.
Notes
Toast the bread to prevent sogginess. If using chicken breasts, add extra oil to prevent drying out. The chicken filling can be made ahead and stored in the fridge for up to 3 days. Freeze chicken filling for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 4
- Sodium: 800
- Fat: 25
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 8
- Protein: 35
Keywords: chicken torta, mexican sandwich, budget meals, easy dinner, telera bread, avocado sandwich, meal prep