Mexican-Style Chicken Torta - Recipe
A recipe for classic Mexican-style chicken tortas, made with seasoned and shredded chicken, topped with refried beans, Mexican crema, tomato, onions and your favorite hot sauce.
Prep Time15 minutes mins
Cook Time4 hours hrs 5 minutes mins
Total Time4 hours hrs 20 minutes mins
Course: Main Course
Cuisine: American, Mexican
Servings: 2
Calories: 431kcal
- 1 large chicken breast
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- ½ teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 sandwich sized Mexican torta bread loaves
- 1 teaspoon butter or equivalent of oil
- 1 cup refried beans warmed
- 2 tablespoons crema
- 1 small tomato chopped
- ½ small onion chopped
- Favorite Hot Sauce
Chop the chicken breast, then lightly oil.
In a small mixing bowl, combine chili powder, cumin, garlic powder, and salt and pepper to taste. Mix well. Or, you can use a store bought taco seasoning mix.
Rub the chicken with your seasoning mixture.
Heat a pan to medium-high heat and sear the chicken on each side, about 1 minute per side.
Add to a slow cooker with 2 cups water and cook on medium-low for about 4 hours, until chicken is very fork tender.
Once chicken is ready, drain and shred the chicken with a fork. Set aside.
Lightly butter the torta slices and grill them lightly.
To each sandwich bottom, spread warmed refried bean, then add chicken and crema. Top with tomato, onion, hot sauce or other fixings.
Serve!
Calories: 431kcal | Carbohydrates: 36g | Protein: 34g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 85mg | Sodium: 1117mg | Potassium: 750mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1960IU | Vitamin C: 11.8mg | Calcium: 134mg | Iron: 3.7mg