Go Back
Salsa Verde Shredded Chicken Tortas on a plate
Andre Lewis

Salsa Verde Shredded Chicken Tortas

Print Recipe Pin Recipe
Prep Time 18 minutes
Cook Time 35 minutes
Total Time 53 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs
  • 1 1/2 cups salsa verde
  • 1/2 cup low-sodium chicken broth
  • 1 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1 can 15 oz refried pinto beans
  • 4 bolillo rolls split
  • 1 large avocado cut into 12 slices
  • 1/2 cup crumbled queso fresco

Method
 

  1. Combine the chicken, salsa verde, broth, cumin and salt in a covered skillet and bring it to a gentle simmer.
  2. Cook over medium-low heat for 22 to 28 minutes, turning once, until the thighs reach 165°F.
  3. Transfer the chicken to a bowl, shred it with 2 forks and stir in 1/2 cup of the reduced skillet sauce.
  4. Warm the refried beans in the same skillet for 3 to 4 minutes and toast the bolillo cut sides under the broiler for 1 minute.
  5. Spread each roll with warm beans and add one-fourth of the shredded chicken, 3 avocado slices and 2 tablespoons queso fresco.
  6. Spoon 1 tablespoon thick salsa-verde pan sauce over each filling and close the tortas.