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Close up of fibrous shredded chicken coated in glossy smoky red sauce inside a toasted torta roll.

Chipotle Chicken Torta: The Ultimate Smoky and Messy Mexican Sandwich

This Chipotle Chicken Torta features fibrous shredded chicken in a smoky red sauce, bubbling melted cheese, and creamy avocado on a toasted roll. A perfectly messy, Pinterest-worthy Mexican sandwich ready in just 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: Mexican
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken breast cooked and shredded (454g)
  • 3 whole Chipotle peppers in adobo plus 2 tbsp sauce
  • 0.5 cup Chicken broth (120ml)
  • 4 large Bolillo or Telera rolls sliced open
  • 0.5 cup Refried beans warmed (125g)
  • 1 cup Oaxaca cheese shredded (113g)
  • 1 large Avocado sliced thick
  • 2 tbsp Butter for toasting rolls (30ml)

Equipment

  • 1 Large Skillet For cooking the chipotle chicken.
  • 1 Griddle or Pan For toasting the Bolillo rolls.
  • 1 Blender To blend the chipotle sauce.

Method
 

Prepare the Chicken
  1. Blend chipotle peppers, adobo sauce, and chicken broth until smooth.
  2. Toss shredded chicken with the sauce in a skillet over medium heat for 5-7 minutes until it has a glossy smoky red appearance.
Toast and Assemble
  1. Butter the rolls and toast on a griddle until they have a porous crusty texture.
  2. Spread refried beans, add the chipotle chicken, and top with Oaxaca cheese.
  3. Place under a broiler for 1-2 minutes until you see bubbling melted cheese with golden brown spots.
  4. Add thick avocado slices, close the sandwich, and serve immediately.

Notes

Use Oaxaca cheese for the best cheese pull.
Broil at the very end for those signature golden brown spots.