Mexican Chicken Sandwiches Recipe

5 2 3
Mexican Chicken Sandwiches Recipe
Mexican Chicken Sandwiches Recipe photo by Taste of Home
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Mexican Chicken Sandwiches Recipe

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5 2 3
Publisher Photo
These lively sandwiches have a special feel with grilled bread and savory melted cheese, but they come together in less than 30 minutes! Samantha Anhalt of Spring Lake, Michigan shares the recipe.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 3 tablespoons olive oil
  • 4 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1-1/2 cups (6 ounces) shredded Mexican cheese blend, divided
  • 1/3 cup mayonnaise
  • 8 slices sourdough bread
  • 1/2 cup salsa

Directions

In a small bowl, combine the oil and seasonings. Rub over both sides of chicken. Grill, covered, over medium heat for 6-8 minutes on each side or a thermometer reaches 170°.
Meanwhile, combine 1 cup cheese and mayonnaise; set aside. Grill bread on one side until lightly browned. Spread with cheese mixture; grill until cheese is melted.
Place chicken on four slices of toast; top with salsa, remaining shredded cheese and remaining toast. Yield: 4 servings.
Originally published as Mexican Chicken Sandwiches in Simple & Delicious July/August 2007, p61

Nutritional Facts

1 each: 585 calories, 39g fat (12g saturated fat), 56mg cholesterol, 942mg sodium, 37g carbohydrate (2g sugars, 4g fiber), 20g protein.

  • 3 tablespoons olive oil
  • 4 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1-1/2 cups (6 ounces) shredded Mexican cheese blend, divided
  • 1/3 cup mayonnaise
  • 8 slices sourdough bread
  • 1/2 cup salsa
  1. In a small bowl, combine the oil and seasonings. Rub over both sides of chicken. Grill, covered, over medium heat for 6-8 minutes on each side or a thermometer reaches 170°.
  2. Meanwhile, combine 1 cup cheese and mayonnaise; set aside. Grill bread on one side until lightly browned. Spread with cheese mixture; grill until cheese is melted.
  3. Place chicken on four slices of toast; top with salsa, remaining shredded cheese and remaining toast. Yield: 4 servings.
Originally published as Mexican Chicken Sandwiches in Simple & Delicious July/August 2007, p61

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Reviews forMexican Chicken Sandwiches

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ejt325 User ID: 4790999 95467
Reviewed Aug. 27, 2014

"These were so easy to mak and delicious. We added grilled onions and cilantro to top the sandwich!"

MY REVIEW
ewunia11 User ID: 3863274 95462
Reviewed Jan. 17, 2010

"This was excellent. My husband and I loved it. We made it three times already.

Thank You"

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