Description
This Chicken Taco Torta recipe combines the bold, zesty flavors of tacos with the hearty structure of a Mexican torta. Layered with tender shredded rotisserie chicken, smoky adobo cream, melted pepper Jack cheese, and fresh toppings inside toasted telera rolls, this sandwich is a flavor-packed meal perfect for lunch, dinner, or game day. A fun and customizable twist on classic Mexican street food, this torta is both satisfying and easy to make.
Ingredients
- 1/4 cup sour cream or crema
- 1 tablespoon adobo sauce from a can of chipotle chiles
- 4 telera, bolillo, or other soft sandwich rolls
- 4 tablespoons unsalted butter, room temperature
- 1 cup canned refried beans, warmed
- 1 cup shredded pepper Jack cheese
- 1 tablespoon vegetable oil
- 1/2 yellow onion, sliced
- 4 cups shredded rotisserie chicken
- 2 tablespoons taco seasoning
- 1 ripe avocado, sliced
- Tortilla chips, for topping
- 1 large tomato, thinly sliced
- 2 cups shredded iceberg or romaine lettuce
- 1 cup sliced pickled jalapeños
- 1/2 cup fresh cilantro leaves
Instructions
- In a small bowl, mix sour cream and adobo sauce to make chipotle cream. Set aside.
- Cut rolls in half and spread cut sides with butter. Toast in a skillet over medium heat until golden, about 2 minutes per roll.
- Spread 1/4 cup refried beans on each bottom half of the rolls, then sprinkle with 1/4 cup shredded cheese.
- In the same skillet, heat oil over medium-high heat. Add onion and cook until slightly charred, 2–3 minutes.
- Add shredded chicken and cook until golden and slightly crisp, 3–4 minutes. Stir in taco seasoning and cook for 1 more minute.
- Divide chicken mixture among the rolls. Top with avocado, tortilla chips, tomato slices, lettuce, pickled jalapeños, and cilantro.
- Spread chipotle cream on the top bun halves, close the sandwiches, and serve immediately.
Notes
- Best served fresh to prevent soggy bread.
- Prepare chicken and chipotle cream in advance for faster assembly.
- Swap chicken with grilled mushrooms or jackfruit for a vegetarian version.
- Customize toppings with radishes, pickled onions, or extra hot sauce.
- Store components separately in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Sandwich
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 6g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 105mg
