Chicken Enchiladas With Green Salsa

Lisa Hubbard
Serves 4 Hands-On Time: 35m Total Time: 40m

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 jalapeno, 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. Add the zucchini, onion, and corn and cook, stirring, until the onion begins to soften, 3 to 5 minutes. Transfer to a large bowl.
  2. Add the chicken, Monterey Jack, 1 teaspoon salt, and ¼ teaspoon pepper. Mix to combine.
  3. Wipe out the skillet and heat the remaining 3 tablespoons of 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 up in the tortillas and place them in a large baking dish, seam-side down. Bake until heated through, 8 to 10 minutes.
  5. 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.
     
By Sara Quessenberry,  July 2008

Nutritional Information

  • Per Serving
  • Calories 809Calories From Fat 46%
  • Fat  41g
  • Sat Fat  13g
  • Cholesterol  161mg
  • Sodium  1121mg
  • Protein  59g
  • Carbohydrate  54g
  • Fiber  10g
  • Sugar  9g
What does this mean? See Nutrition 101.

Did you try this recipe? How did you like it?

View Earlier Comments
Advertisement

Top Searches in Food & Recipes

Search Food & Recipes: