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 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 jalapeno, seeded
  • 1 cup fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • 1/2 cup sour cream (optional)

Directions

  1. Heat oven to 400° F.
  2. 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.
  3. 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.
  4. 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.
  5. In a food processor, pulse the tomatillos, jalapeno, cilantro, lime juice, and 1/2 teaspoon salt until finely chopped. Serve the enchiladas with the salsa and sour cream, if using.
     
By Sara Quessenberry,  July 2008

Quick Tip

Before you grate cheese, coat the grater with cooking spray. It will be easier to use and wash.

Nutritional Information

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

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

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