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Grilled Mexican Chicken Sandwiches

  • Prep 10 min
  • Total 20 min
  • Ingredients 6
  • Servings 8

A spicy grilled Mexican sandwich everyone will love. MORE+ LESS-

Ingredients

4
boneless skinless chicken breasts
1/2
package (1-oz size) Old El Paso™ taco seasoning mix
4
slices pepper Jack cheese
1
can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated original biscuits
Cooking spray
Sliced red onions and/or guacamole, if desired

Steps

Hide Images
  • 1
    Heat gas or charcoal grill. Coat chicken breasts with taco seasoning mix; place on grill over medium heat. Cover; cook 6 to 8 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Cut each chicken breast in half crosswise.
  • 2
    Top each chicken piece with cheese slice; cook 1 minute longer or until cheese is melted. Keep warm.
  • 3
    Reduce heat to medium-low. Separate dough into 8 biscuits. Spray both sides of biscuits with cooking spray. Place biscuits on double thickness of heavy-duty foil, about 3 inches apart. Place foil on grill over indirect heat; cover. Cook 4 minutes; turn. Cook 3 to 4 minutes longer or until golden brown.
  • 4
    Split biscuits in half. Place chicken on one half of each biscuit; top with guacamole and remaining biscuit half.

Expert Tips

  • Try topping this flavorful sandwich with salsa, sliced peppers or pico de gallo.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
130
% Daily Value
Total Fat
14g
22%
Saturated Fat
5g
25%
Trans Fat
3 1/2g
Cholesterol
65mg
22%
Sodium
890mg
37%
Potassium
160mg
5%
Total Carbohydrate
26g
9%
Dietary Fiber
0g
0%
Sugars
0g
Protein
24g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 1 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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