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Chicken Enchilada Melt Subs

Tiffany King
These cheesy chicken enchilada melt subs will be sure to enter your weekly dinner rotation.
5 from 1 vote
Course Sandwich
Cuisine Mexican-America
Servings 6 servings


  • 3 cups shredded cooked chicken
  • 1 4- ounce can diced green chilies drained
  • 1 8- ounce can tomato sauce
  • ½ teaspoon garlic powder
  • salt and pepper to taste
  • 2 cups shredded cheddar cheese
  • 6 sub buns


  • Stir the chicken, chilies, tomato sauce and seasonings together in a large bowl. Warm in the microwave for 2 minutes. Add one cup of cheese to the chicken and stir to combine.
  • Toast the sub buns under the broiler. Place the chicken enchilada filling on each sub bun, distributing evenly. Top with the remaining cup of cheese.
  • Place the open-faced sandwiches under the broiler again to melt the cheese, until the top looks toasty. Remove from oven and place top of bun on each sandwich.
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