Toasted Chicken Enchilada Sandwich

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Today's suggested meal:

Toasted Chicken Enchilada Sandwich

– by Jean Fisher

Mexican-style sandwiches made with canned chicken and served with baked beans. Ready in 15 minutes

Print out the recipe for Toasted-Chicken-Enchilada-Sandwich

Serves 4

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12 ounces canned chicken
16 tortilla chips
8 ounces canned diced chilies
1/4 cup mayonnaise
1 dash dried cilantro
1 dash dried cumin
1 dash pepper
1 tablespoon & 1 teaspoon lime juice
1 ounce chopped celery
1 ounce chopped tomatoes
4 hoagie rolls
4 ounces shredded cheddar cheese
2 cups canned baked beans

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From kitchen to table in 15 minutes.

Directions

Drain chicken and place in a mixing bowl. Sprinkle crushed tortillas over the top. Stir in canned chilies, mayonnaise, cilantro, cumin, pepper and lime juice. Mix well.
Heat baked beans in a saucepan over medium heat.
Add chopped celery and tomato to chicken. Stir together and place on one half of the hoagie roll.
Sprinkle shredded cheddar cheese over and place under broiler. Heat until cheese is melted and the untopped half of the roll is toasted.
Serve with baked beans.

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Nutritional Information for Toasted Chicken Enchilada Sandwich

Nutritional information for Toasted Chicken Enchilada Sandwich

Calories: 714.5
Calories from Fat: 258.5

% Daily Value*

Total Fat 29g	44%
Saturated Fat 10g	50%
Cholesterol 86.5mg	29%
Sodium 2546.5mg	106%
Total Carbohydrates 79g	26%
Dietary Fiber 10g	40%
Sugars 18g	~
Protein 40.5g	81%

Vitamin A	33%	Iron	37%
Vitamin C	17%	Calcium	39%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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