Pulled Chicken Suiza Sammies

This recipe has been a lot of places on the blogosphere, but from what I can tell it is originally from Raechel Ray and adapted by a blog called Taste and Tell. These were very uniquely flavored. The tomatilla salsa that we used was VERY spicy to begin with, and it didn't get a whole lot better in the end, so make sure that you don't use salsa that is too spicy. I really want to try these ones again with less spicy salsa because they really were good, but the spice was a bit overpowering.

PULLED CHICKEN SUIZA SAMMIES

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 tomatillo salsa or salsa verde
1/2 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.