Chicken Enchiladas With Green Salsa

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 4
• 4 tablespoons canola oil
• 2 small zucchini, diced
• 1 small red onion, chopped
• 1 ear of corn, cut off the cob (about 1/2 cup)
• 2 1/2-3 lbs rotisserie-cooked chicken, meat shredded
• 1 1/2 cups shredded monterey jack cheese
• kosher salt & pepper
• 72 inches corn tortillas
• 1 lb tomatillo, husk removed
• 1 jalapeno, seeded
• 1 cup fresh cilantro leaves
• 1 tablespoon fresh lemon juice
• 1/2 cup sour cream (optional)

Recipe

• 1 heat oven to 400 degrees. heat 1 tablespoons of oil in a medium skillet over medium-high heat. add zucchini, onion & corn & cook, stirring, until the onion begins to soften, 3 to 5 minutes. transfer to a large bowl.
• 2 add the chicken, cheese, 1 tsp salt & 1/4 tsp pepper. mix to combine.
• 3 wipe out 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.
• 4 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.
• 5 in food processor, pulse the tomatillas, jalapeño, cilantro, lime juice, & 1/2 tsp salt until finely chopped. serve the enchiladas with the salsa and sour cream, if using.