There is a restaurant in Park City, Utah called Loco Lizard. They have the best enchilada suizas ever, I absolutely love them! It’s been a long time since I’ve eaten there, but I haven’t forgotten how good they are. When I saw this recipe on Taste and Tell , I thought of those yummy enchilada suizas and knew I had to try these sandwiches.
These were so good.
The combination of the sour cream, lime juice, honey and salsa verde make these a “not-so-ordinary” chicken sandwhich. They definitely have a little bit of a kick to them, but oh my, they are YUMMY! My husband loved them and so did my boys!
Hope you have a great Labor Day week-end!Print
- 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 ((I used swiss instead))
- 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.
Recipe Source: Taste and Tell