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Chicken Enchiladas With Green Salsa

Chicken Enchiladas With Green Salsa
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Serves 4| Hands-On Time: | Total Time:



  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.
By 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 .

Quick Tip

Chicken Enchiladas With Green Salsa
In place of the tomatillo sauce, you can use a store-bought mild green salsa. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.