1rotisserie-style chicken, skin discarded and meat shredded
4sandwich rolls, split
1cupshredded monterey jack cheese
Instructions
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.
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.
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