These Pulled Chicken Suiza Sammies are an easy Mexican sandwich for a weeknight meal. Packed full of flavor and on the table in less than 15 minutes. These Pulled Chicken Suiza Sammies are great for a weeknight meal. Packed full of flavor and on the table in less than 15 minutes. the-girl-who-ate-everything.com

Friday nights I don’t cook. We either have date night or we have friends over and order pizza or something. Last Friday we had just flown in from Colorado and the last thing I wanted to do was try to control my little monkeys at a restaurant.

John was at Costco so I told him to grab a rotisserie chicken. When he got home it took me under 10 minutes and dinner was done. So it didn’t really count as cooking.

These were so good. So good that John hoarded them, hid them in the back of the fridge, and ate them for the next 4 meals.

They mixture of honey, lime, salsa verde, and sour cream make this sandwich anything but ordinary. They are spicy so they may not be ideal for the kiddos.

Print
0 from 0 votes

Pulled Chicken Suiza Sammies

These Pulled Chicken Suiza Sammies are an easy Mexican sandwich for a weeknight meal. Packed full of flavor and on the table in less than 15 minutes. 

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 small red onion, chopped (all I had was half an onion)
  • 2 cloves garlic, chopped
  • juice of 1 lime
  • 1 tablespoon honey
  • 1 1/2 cups salsa verde (I used Goya brand)
  • 1/2 cup sour cream
  • 1 rotisserie-style chicken, skin discarded and meat shredded
  • 4 sandwich rolls, split
  • 1 cup shredded monterey jack cheese

Instructions

  1. 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. Add sauce a little at a time to your bowl of shredded chicken. YOU MAY NOT NEED ALL THE SAUCE depending on how much shredded chicken you have. Stir in the sauce to coat.
  2. 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 Notes

My meat was a little on the wet side because I didn't get all of the dark meat off the chicken so my meat to sauce ratio was a little off. You may want to make the sauce and then add as much as you like to your meat.
Source: Taste and Tell