Chicken Taco Torta

If you've had a Mexican torta, you know it's hearty and delicious enough to be dinner-worthy. Made with rolls called bolillos or teleras, which are crusty-chewy on the outside with a soft and tender crumb, these sandwiches are piled high with all sorts of meats and cheeses, often accompanied by a thick layer of rich refried beans, slices of avocado, and a handful of pickled jalapeños. This iteration of the torta is inspired by the Americanized version of the chicken taco, complete with shredded cheese, taco seasoning, and a layer of crunchy tortilla chips as an homage to the beloved hard shell taco.

Though this recipe requires a bit of prep time to assemble the ingredients, we promise it's worth it. In fact, that's what makes this sandwich so great: The layers of flavor and texture mean *every* bite is the perfect bite. To cut down on the prep, a rotisserie chicken is the perfect shortcut to tender chicken that's easy to shred. The canned refried beans can be warmed in the microwave in 30-second increments, and can be thinned with a teaspoon or two of water if they are difficult to spread. Be sure to assemble these sandwiches right before serving to avoid sogginess.

Did you try making these? Let us know how it went in the comments below!