Photo updated May 2012
Do you ever see a recipe in a magazine or book – and then you can’t get it out of your mind until you make it? That is what happened with these sandwiches. We all know that I love anything to do with recipes. But truth be told – I usually try to make just one recipe from each of my magazines before that magazine goes on the shelf and I move onto something else. With this particular magazine, I had made something from it, and the magazine got put away. But for several weeks, every time I’d sit down to make a menu plan, this recipe would pop into my mind. Finally I gave it, pulled the magazine off the shelf, and put it on the menu.
Why I didn’t try this earlier is beyond me. Not only is it delicious, but so incredibly easy and fast. The majority of your time goes into shredding the chicken, but besides that – piece of cake! This is one that I would totally make again. In fact, I’m craving one right now!!
- 1 tablespoon extra virgin olive oil
- 1 small red onion, chopped
- 2 cloves garlic, chopped
- juice of 1 lime
- 1 tablespoon honey
- 1½ cups store-bought tomatillo salsa or salsa verde
- ½ cup sour cream
- 1 rotisserie-style chicken, skin discarded and meat shredded
- 4 sandwich rolls, split
- 1 cup shredded monterey jack 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 with the chips.
- Adapted from Every Day with Rachael Ray September 2009
Others who have made this recipe:
Original photo from 2010