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Close-up view of fresh ingredients for a Chicken Torta Sandwich including a telera roll, avocado, Oaxaca cheese, and refried beans.
FL Recipes

The Ultimate Mexican Chicken Torta Sandwich Recipe

Master the art of the perfect Chicken Torta Sandwich. Features juicy pulled chicken in a rich chipotle sauce, melted Oaxaca cheese, and refried beans on a toasted telera roll.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 sandwiches
Course: Lunch, Main Course
Cuisine: Mexican
Calories: 820
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
  • 2 whole telera rolls Sliced in half.
  • 1 lb boneless skinless chicken breasts Or chicken thighs. 450g.
  • 2 tbsp chipotle peppers in adobo Minced. 30g.
  • 1/2 cup tomato sauce 120ml.
  • 1/2 cup low-sodium chicken broth 120ml.
  • 1 cup dark brown refried beans Black or pinto. 240g.
  • 1.5 cups white Oaxaca cheese Shredded. 150g.
  • 1 large ripe avocado Sliced.
  • 1 cup iceberg lettuce Shredded. 75g.
  • 1/2 medium red onion Thinly sliced into half-moons.
  • 2 tbsp unsalted butter Softened. 30g.
  • 1 tbsp olive oil 15ml.
  • 1 tsp garlic powder 5g.
  • 1 tsp ground cumin 5g.
  • 1/2 tsp kosher salt 3g.

Equipment

  • 1 Large Heavy-Bottomed Skillet Essential for searing chicken and toasting rolls.
  • 1 Broiler-Safe Baking Sheet Crucial for flash-melting the Oaxaca cheese.

Method
 

Cooking and Assembly
  1. Heat olive oil in a skillet. Season chicken with salt, garlic powder, and cumin. Sear for 3-4 minutes per side. Add chicken broth, cover, and simmer for 12-15 minutes until cooked through. Shred with two forks.
  2. Return shredded chicken to the skillet. Add tomato sauce and minced chipotle peppers in adobo. Simmer uncovered for 5-7 minutes until the liquid reduces into a thick, reddish-brown glaze.
  3. Warm the refried beans in a small saucepan over medium-low heat for 3-4 minutes until steaming and spreadable.
  4. Slice telera rolls and spread softened butter on the cut sides. Toast on a skillet for 2-3 minutes until golden-brown.
  5. Spread hot beans on the bottom buns. Top with chipotle chicken and a thick layer of shredded Oaxaca cheese. Place under the broiler for 1-2 minutes until glossy and melted.
  6. Top the melted cheese with avocado slices, shredded iceberg lettuce, and red onion. Add the top bun slightly off-center and serve immediately.

Nutrition

Calories: 820kcalProtein: 52gFat: 42gFiber: 14g

Notes

Do Not Skip the Toasting: The refried beans contain significant moisture. A beautifully toasted, golden-brown telera roll acts as a crucial barrier.
The Secret to Glossy Cheese: Oaxaca cheese melts best when freshly shredded by hand.
Keyword Chicken Torta Sandwich,chipotle chicken sandwich,Mexican torta recipe

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