Chicken Enchiladas With Green Salsa |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Was in Real Simple magazine. Ingredients:
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) |
Directions:
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.
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