Chili Chicken Sandwiches Recipe
Chili Chicken Sandwiches Recipe photo by Taste of Home

Chili Chicken Sandwiches Recipe

Publisher Photo
“My husband tells me that these are a guy's type of sandwich. I love that! We serve them when we have friends come over to watch a game on TV. It's also great for a quick family dinner when you don't want to spend a lot of time in the kitchen.” —Dena Peterson, LaPorte, Texas
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 2 cups cubed cooked chicken
  • 1-1/2 cups shredded cheddar cheese
  • 1 can (4 ounces) chopped green chilies
  • 3 tablespoons chopped green onions
  • 1 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon chili powder
  • 4 hard rolls
  • 2 tablespoons minced fresh cilantro

Nutritional Facts

1 sandwich equals 659 calories, 40 g fat (23 g saturated fat), 170 mg cholesterol, 909 mg sodium, 35 g carbohydrate, 2 g fiber, 40 g protein.

Directions

  1. In a small bowl, beat the cream cheese until fluffy. Stir in the chicken, cheddar cheese, chilies, onions and seasonings.
  2. Cut top fourths off of rolls; carefully hollow out bottoms, leaving 1/4-in. shells (discard removed bread or save for another use). Fill bottom portions with chicken mixture; replace tops.
  3. Place on a baking sheet. Bake at 375° for 5-7 minutes or until golden brown. Sprinkle with cilantro. Yield: 4 servings.
Originally published as Chili Chicken Sandwiches in Simple & Delicious January/February 2009, p45

Nutritional Facts

1 sandwich equals 659 calories, 40 g fat (23 g saturated fat), 170 mg cholesterol, 909 mg sodium, 35 g carbohydrate, 2 g fiber, 40 g protein.

Reviews for Chili Chicken Sandwiches

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jan. 26, 2013

"My husband says I must make these again! I did omit the red pepper flakes and used canned chicken instead of fresh. It was really good!"

MY REVIEW
Reviewed May. 30, 2012

"Really good. When I make it again, I will make it as a dip and shred the chicken and eat it with a dark rye."

MY REVIEW
Reviewed Dec. 5, 2011

"We tried it, didn't care for it at all. It might be good without the green chile, but it was not something I would make again as it is."

MY REVIEW
Reviewed Sep. 20, 2011

"LOVE THIS!!!!!!!!!!!!!!!!!!!!!!!"

MY REVIEW
Reviewed Jan. 21, 2011

"This was GREAT! I toasted the buns & just heated the meat mixture on the stove then added it to the toasted buns so I didn't have to heat the oven. YUMMY!"

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