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Lisa Hubbard

Recipe Summary

hands-on:
35 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat.

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  • Add zucchini, onion, and corn and cook, stirring, until onion begins to soften, 3 to 5 minutes.

  • Transfer vegetables to a large bowl. Add chicken, Monterey Jack, 1 teaspoon salt, and ¼ teaspoon pepper. Mix to combine.

  • 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.

  • 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.

  • 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.

Nutrition Facts

809 calories; fat 41g; saturated fat 13g; cholesterol 161mg; calories from fat 46%; sodium 1121mg; protein 59g; carbohydrates 54g; fiber 10g; sugars 9g.