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!
- 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