Chicken Enchiladas With Green Salsa

chicken-enchiladas-green-salsa
Photo by Lisa Hubbard
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 809 calories
    • Calories 46 calories from fat
    • Fat 41 g
    • Sat Fat 13 g
    • Cholesterol 161 mg
    • Sodium 1121 mg
    • Protein 59 g
    • Carbohydrate 54 g
    • Sugar 9 g
    • Fiber 10 g
  • June 2008

Ingredients

  1. Check 4tablespoons canola oil
  2. Check 2 small zucchini, diced
  3. Check 1 small red onion, chopped
  4. Check 1/2cup corn kernels (from 1 ear, or frozen and thawed)
  5. Check 12- to 2 1/2 pound rotisserie chicken, meat shredded
  6. Check 1 1/2cups grated Monterey Jack (6 ounces)
  7. Check kosher salt and black pepper
  8. Check 12 6-inch corn tortillas
  9. Check 1pound tomatillos, papery husks removed
  10. Check 1 jalapeño, seeded
  11. Check 1cup fresh cilantro
  12. Check 1tablespoon fresh lime juice
  13. Check 1/2cup sour cream (optional)

Directions

  1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat.
  2. Add zucchini, onion, and corn and cook, stirring, until onion begins to soften, 3 to 5 minutes.
  3. Transfer vegetables to a large bowl. Add chicken, Monterey Jack, 1 teaspoon salt, and ¼ teaspoon pepper. Mix to combine.
  4. Wipe out the skillet and heat remaining oil over medium heat. Cook each tortilla until softened, 10 to 15 seconds per side. Transfer to a paper towel–lined plate.
  5. Divide chicken mixture among the tortillas, roll them up, and place them in a baking dish, seam-side down. Bake until heated through, 8 to 10 minutes.
  6. Meanwhile, in a food processor, pulse the tomatillos, jalapeño, cilantro, lime juice, and ½ teaspoon salt until finely chopped. Serve the enchiladas with the salsa and sour cream, if using.