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Mexican Subs

Why not Mexican tonight? You'll find all the zesty flavors you love in this recipe for fast and flavorful chicken sandwiches.

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  • prep time 15 min
  • total time
  • ingredients 10
  • servings 4
 

Ingredients

2
teaspoons oil
3/4
lb. chicken breast strips for stir-frying
1
small onion, sliced
1/2
medium green bell pepper, cut into thin strips
1/3
cup Old El Paso® Salsa
4
hoagie buns, split, toasted
1/2
cup Old El Paso® Refried Beans (from 16-oz. can), heated
2
oz. (1/2 cup) shredded hot pepper Monterey Jack cheese
1/4
cup coarsely chopped fresh cilantro
1/4
cup sour cream

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oil in large skillet or wok over medium-high heat until hot. Add chicken strips and onion; cook and stir 3 minutes. Add bell pepper; cook and stir 2 to 3 minutes or until bell pepper is crisp-tender and chicken is no longer pink. Stir in salsa. Remove from heat.
  • 2 Spread bottom half of each bun with warm refried beans. Spoon chicken mixture onto each. Sprinkle with cheese and cilantro. Spread top halves of buns with sour cream; place over cheese and cilantro.
  • 1 Heat oil in large skillet or wok over medium-high heat until hot. Add chicken strips and onion; cook and stir 3 minutes. Add bell pepper; cook and stir 2 to 3 minutes or until bell pepper is crisp-tender and chicken is no longer pink. Stir in salsa. Remove from heat.
  • 2 Spread bottom half of each bun with warm refried beans. Spoon chicken mixture onto each. Sprinkle with cheese and cilantro. Spread top halves of buns with sour cream; place over cheese and cilantro.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
510
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
7g,
7%
),
Cholesterol
70mg
70%;
Sodium
1050mg
1050%;
Total Carbohydrate
58g
58%
(Dietary Fiber
5g
5%
  Sugars
4g
4%
),
Protein
35g
35%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
10%;
Calcium
25%;
Iron
20%;
Exchanges:
4 Starch; 3 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.