Chicken Enchiladas with Green Salsa |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 1 |
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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) |
Directions:
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.
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