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
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.
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