Here’s the thing. I’ve had me some delicious tortas (flavorful Mexican sandwiches) back in Chicago. I don’t actually know how to make tortas or what has to be in a torta for it to be considered authentic. But I found myself with a bunch of torta rolls (thanks Debbie) and a yummy mexican-ish chicken recipe that needed a higher purpose. So I threw it all together with the toppings that I have had in the past on tortas. Well it worked out well and now this chicken recipe has definitely found it’s higher purpose as star in this recipe.
- 4 skinless, boneless chicken breasts
- salt and pepper, to taste
- 1 jar of your fav salsa
- 8 oz package of cream cheese
- 8 torta or ciabatta rolls
- toppings such as: lettuce, tomato, jalapeno, pickled onion, cilantro, queso fresco, sour cream/mexican crema, more salsa on top
(I make a half recipe of this for my family of 2 adults and one child and it makes enough for us plus leftovers.)
- Season chicken with salt and pepper, place in crock pot and cover with salsa. Cook on low for 6-8 hours.
- Remove most of the excess liquid from crock pot with a ladle.
- Remove chicken from crock pot, shred and return to pot.
- Add cream cheese on top, cover and cook on low another 30 minutes to let cheese melt. Remove lid and stir cream cheese into chicken mixture until creamy and smooth. Taste to make sure there is enough salt and pepper, adjust as needed.
- Toast rolls if desired. Layer with lettuce, chicken and any other desired toppings.