Best Chili Chicken Sandwiches Recipes

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GREEN CHILI CHICKEN SANDWICHES



Green Chili Chicken Sandwiches image

"I enjoyed a sandwich similar to this in a restaurant and decided to try making it at home," writes Paula Morigeau of Hot Springs, Montana. "The spicy chicken is a quick-and-easy alternative to hamburgers when entertaining outdoors."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (4 ounces each)
2/3 cup reduced-sodium soy sauce
1/4 cup cider vinegar
2 tablespoon sugar
2 teaspoons canola oil
1 can (4 ounces) whole green chilies, drained and sliced lengthwise
4 slices Pepper Jack cheese or Monterey Jack cheese
4 kaiser or sandwich rolls, split

Steps:

  • Flatten chicken to 1/4-in. thickness. Place in a large resealable plastic bag. , In a bowl, combine the soy sauce, vinegar, sugar and oil. Set aside 1/4 cup for basting. Pour the remaining marinade over chicken; seal bag and turn to coat. Refrigerate for 30 minutes., Drain and discard marinade. Grill chicken, uncovered, over medium heat for 3 minutes. Turn and baste with reserved marinade; grill 3 minutes longer or until no longer pink. , Top each with a green chili and cheese slice; cover and grill for 2 minutes longer or until cheese is melted. Serve on rolls.

Nutrition Facts :

CHILI CHICKEN SANDWICHES



Chili Chicken Sandwiches image

"My husband tells me that these are a guy's type of sandwich. I love that! We serve them when we have friends come over to watch a game on TV. It's also great for a quick family dinner when you don't want to spend a lot of time in the kitchen." -Dena Peterson, LaPorte, Texas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1 package (8 ounces) cream cheese, softened
2 cups cubed cooked chicken
1-1/2 cups shredded cheddar cheese
1 can (4 ounces) chopped green chilies
3 tablespoons chopped green onions
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon chili powder
4 hard rolls
2 tablespoons minced fresh cilantro

Steps:

  • In a small bowl, beat the cream cheese until fluffy. Stir in the chicken, cheddar cheese, chilies, onions and seasonings. , Cut top fourths off of rolls; carefully hollow out bottoms, leaving 1/4-in. shells (discard removed bread or save for another use). Fill bottom portions with chicken mixture; replace tops. , Place on a baking sheet. Bake at 375° for 5-7 minutes or until golden brown. Sprinkle with cilantro.

Nutrition Facts : Calories 659 calories, Fat 40g fat (23g saturated fat), Cholesterol 170mg cholesterol, Sodium 909mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 2g fiber), Protein 40g protein.

GREEN CHILI CHICKEN SANDWICHES



Green Chili Chicken Sandwiches image

This is a great addition to your grilling recipes. Quick, easy and very tasty! Other toppings could be used in the sandwich but we find making this "as is" tastes great. Prep time includes marinade time. (From a '01 Quick Cooking)

Provided by DDW7976

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breast halves
2/3 cup soy sauce
1/4 cup cider vinegar
2 tablespoons sugar
2 teaspoons vegetable oil
1 (4 ounce) can whole green chilies, drained and sliced in half,lengthwise
4 slices swiss cheese or 4 slices monterey jack cheese (we think Pepper Jack is the best!)
4 kaiser rolls, sliced

Steps:

  • In a bowl combine soy sauce, vinegar, sugar and oil.
  • Pour over chicken breasts and marinate in refrigerator for 30 minutes to 1 hour.
  • Drain and discard marinade.
  • Grill over medium heat until chicken juices run clear.
  • Top each piece of chicken with a slice of green chili and then a slice of cheese.
  • Grill for about 2 minutes or until cheese melts.
  • Serve on rolls.

ROASTED CHICKEN SANDWICHES WITH JACK CHEESE AND CHILI MAYONNAISE



Roasted Chicken Sandwiches with Jack Cheese and Chili Mayonnaise image

Categories     Sandwich     Chicken     Herb     Pepper     Poultry     Bake     Summer     Bon Appétit

Yield Makes 12 Servings

Number Of Ingredients 12

1 1/2 cups mayonnaise
3 large garlic cloves, minced
2 teaspoons minced canned chipotle chilies
1 large red bell pepper
1 large yellow bell pepper
1 large orange bell pepper
5 cups mixed baby greens
5 medium tomatoes, thinly sliced
12 6- to 8-ounce skinless boneless chicken breast halves
2 tablespoons olive oil
12 ounces Monterey Jack cheese with jalapeños, sliced
4 French bread baguettes, ends trimmed, each cut crosswise into 3 equal pieces, halved lengthwise

Steps:

  • Mix mayonnaise, garlic and chipotle chilies in medium bowl. Season with salt and pepper. Transfer to serving bowl.
  • Char bell peppers over gas flame or in broiler until blackened on all sides. Place in bag; let stand 10 minutes. Peel; seed. Cut into 1-inch-wide strips. (Mayonnaise and peppers can be prepared 1 day ahead. Cover separately; refrigerate.) Arrange peppers on platter with greens and tomatoes.
  • Preheat oven to 400°F. Lightly oil heavy large baking sheet. Place chicken on baking sheet. Brush chicken with oil. Sprinkle with salt and pepper. Bake until cooked through, about 10 minutes. Transfer chicken to cutting board. Cut crosswise into 1/2-inch-wide slices, keeping slices of each breast together. Return chicken to baking sheet. Top with cheese. Bake until cheese melts, about 2 minutes.
  • Transfer chicken to platter and serve with bread, mayonnaise, roasted bell peppers, mixed greens and tomatoes.

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