Chicken Enchiladas With Green Salsa

Chicken Enchiladas With Green Salsa
Lisa Hubbard

Serves 4
preparation
35
minutes
cooking
40
minutes

Ingredients

4
tablespoons
canola oil
2
small zucchini, diced
1
small red onion, chopped
1/2
cup
corn kernels (from 1 ear, or frozen and thawed)
1
2- to 2 1/2 pound
rotisserie chicken, meat shredded
1 1/2
cups
grated Monterey Jack (6 ounces)
kosher salt and black pepper
12
6-inch corn tortillas
1
pound
tomatillos, papery husks removed
1
jalapeño, seeded
1
cup
fresh cilantro
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.
  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.
Sara Quessenberry
June 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 46 %
  • Fat 41 g
  • Sat Fat 13 g
  • Cholesterol 161 mg
  • Sodium 1121 mg
  • Protein 59 g
  • Carbohydrate 54 g
  • Fiber 10 g
  • Sugar 9 g
What does this mean? See Nutrition 101.