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Toasted Chicken Enchilada Sandwich

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

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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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  1. 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.
  2. Heat baked beans in a saucepan over medium heat.
  3. Add chopped celery and tomato to chicken. Stir together and place on one half of the hoagie roll.
  4. Sprinkle shredded cheddar cheese over and place under broiler. Heat until cheese is melted and the untopped half of the roll is toasted.
  5. Serve with baked beans.
Nutritional Information for Toasted Chicken Enchilada Sandwich
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