Southwest Chicken Melts

My love for Hot Hoagies is no secret.  With the thermometer creeping up, and the need for light and easy meals going up with it, they are always high on the wish list for lunch and dinner.  I found myself-a-tweaking while making them and came up with a new twist that is truly spectacular.  Serve it with a salad, and/or some fruit, and you have a light and wonderful meal sure to please!

Southwest Chicken Melts

• 1 loaf french bread, cut lengthwise
• 2 cups cooked, shredded chicken (take some help from the store and get a store bought rotisserie chicken. You will use about 1/2 the meat to equal 2 cups)
• 1/2 cup mayo (you can use light)
• 1/2 cup sour cream (you can use light)
• 1 can (4 oz) diced green chilies, drained
• 1/4 teaspoon garlic salt
• 1/2 tsp onion powder
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/3 cup fresh cilantro, chopped
• 2 cups shredded cheese Mexican Cheese Blend

Preheat oven to 350 degrees.
Place french bread on large baking sheet.
Mix all topping ingredients together in a bowl.
Spread topping evenly on top of both lengths of french bread. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately.

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
This Chick Cooks