fbpx Print Friendly Logo
X

Want to share this page with your friends?





Dinner Tonight: February 15, 2023 Chicken Tortas

Chicken Tortas

Fun

Going around the table, make up a story -- with each person contributing only one sentence at a time!

Conversation

What is the bravest thing you've ever done? What inspired you to do it?

This recipe originally appeared on Eat Well, Be Well courtesy of Arizona WIC.

Ingredients

Serves 8

  • 1 ½ pounds chicken pieces, skin removed
  • 2 cups shredded iceberg or romaine lettuce
  • 1 ½ cups cooked pinto beans or 1 15-ounce can of low sodium pinto
  • beans
  • ½ cup thinly sliced radishes
  • 8 thin slices white onion
  • 4 bolillos or french bread rolls
  • 1 cup fresh salsa
  • Shredded Monterey Jack cheese or crumbled queso añejo

Instructions

  1. Wash hands with soap and warm water. Wash fresh vegetables before preparing.
  2. Place chicken in a large pot. Cover with water. Bring to a boil over high heat.
  3. Reduce heat to medium-low. Simmer, uncovered, until chicken is cook thoroughly (about 30 minutes).
  4. Drain chicken and let cool.
  5. Shred chicken.
  6. Place beans in a small saucepan. Cook over medium heat until warm.
  7. Lightly mash beans with a fork; Set aside.
  8. Cut each bolillo or each french roll in half lengthwise.
  9. Divide chicken, beans, lettuce, radishes and onion evenly into four servings.
  10. Place one serving of ingredients on bottom half of each roll. Top with salsa and sprinkle with cheese.
  11. Place other half of the roll on top.
  12. Serve immediately.

Related Recipes

Layered black bean dip
Get Dinner Tonight Delivered Daily Get Dinner Tonight Delivered Daily

Share