Chicken Enchiladas With Green Salsa

Chicken Enchiladas With Green Salsa
Photo: Lisa Hubbard
Hands On Time:
35 mins
Total Time:
40 mins
4 serves


  • 4 tablespoons canola oil

  • 2 small zucchini, diced

  • 1 small red onion, chopped

  • ½ cup corn kernels (from 1 ear, or frozen and thawed)

  • 1 2- to 2 1/2 pound rotisserie chicken, meat shredded

  • 1 ½ cups grated Monterey Jack (6 ounces)

  • kosher salt and black pepper

  • 12 6-inch corn tortillas

  • 1 pound tomatillos, papery husks removed

  • 1 jalapeño, seeded

  • 1 cup fresh cilantro

  • 1 tablespoon fresh lime juice

  • ½ cup sour cream (optional)


  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.

Nutrition Facts (per serving)

809 Calories
41g Fat
54g Carbs
59g Protein
Nutrition Facts
Calories 809
% Daily Value *
Total Fat 41g 53%
Saturated Fat 13g 65%
Cholesterol 161mg 54%
Sodium 1121mg 49%
Total Carbohydrate 54g 20%
Total Sugars 9g
Protein 59g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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