Chicken Enchiladas With Green Salsa

By allie5jones

Ingredients

• 4 tablespoons canola oil
• 2 small zucchini, diced
• 1 small red onion, chopped
• 1 ear of corn, kernels cut off the cob (about 1/2 cup)
• 1 2 1/2- to 3-pound rotisserie chicken, meat shredded
• 1 1/2 cups (6 ounces) shredded Monterey Jack
• Kosher salt and pepper
• 12 6-inch corn tortillas
• 1 pound tomatillos, husks removed
• 1 jalapeño, seeded
• 1 cup fresh cilantro leaves
• 1 tablespoon fresh lime juice
• 1/2 cup sour cream (optional)

Details

Servings 4

Preparation

Step 1

Heat oven to 400° F. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Add the zucchini, onion, and corn and cook, stirring, until the onion begins to soften, 3 to 5 minutes. Transfer to a large bowl.

Add the chicken, Monterey Jack, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix to combine.

Wipe out the skillet and heat the remaining oil over medium heat. One at a time, cook the tortillas in the oil until softened, 10 to 15 seconds per side. Transfer to a paper towel-lined plate.

Divide the chicken mixture among the tortillas, roll them up, and place seam-side down in a large baking dish. Bake until heated through, 8 to 10 minutes.

In a food processor, pulse the tomatillos, jalapeño, cilantro, lime juice, and 1/2 teaspoon salt until finely chopped. Serve the enchiladas with the salsa and sour cream, if using.