Chicken Enchiladas With Green Salsa

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

Ingredients

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.
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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