Filed under Main Dishes
1 tablespoon extra-virgin olive oil
1 small red onion, chopped
2 cloves garlic, chopped
Juice of 1 lime
1 tablespoon honey
1 1/2 cups store-bought salsa verde
1/2 cup sour cream
1 rotisserie-style chicken, skin discarded and meat shredded
4 crusty sandwich rolls, split
4 slices Monterrey Jack or cheddar cheese
Preheat the broiler. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until softened, about 2 minutes. Stir in the lime juice and honey, then stir in the salsa and heat through. Mix in the sour cream. Stir in the chicken to coat. Pile the chicken mixture on the roll bottoms. Top with the cheese and broil to melt. Set the roll tops in place and serve.
This has to be one of the easiest, tastiest meals I've put together. Once the chicken is shredded, it takes less than 15 minutes. And everyone loves it! The honey and lime add wonderful flavor. If you have extra filling, it makes great burritos the next day.
Who Dished It Up First
This is a Rachael Ray recipe that I found over at Cassie Craves.
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