Food Recipes Chicken Enchiladas With Green Salsa 4.5 (302) 7 Reviews A crowd-pleasing, kid-friendly, one-dish meal deserving of weeknight-hero status. By Sara Quessenberry Updated on August 29, 2014 Print Rate It Share Share Tweet Pin Email Photo: Lisa Hubbard Prep Time: 0 mins Cook Time: 10 mins Hands On Time: 35 mins Total Time: 40 mins Yield: 4 serves Jump to Nutrition Facts A store-bought rotisserie chicken and package of corn tortillas are two shortcuts already factored into this Tex-Mex classic. Add some diced fresh vegetables and jack cheese, top with a homemade salsa and sour cream, and you have a casserole that's easy enough for a weeknight but special enough for weekend guests. For even faster and easier prep, enlist some help with the dicing, sautéing, and rolling; and swap out our tomatillo-based salsa with your favorite brand. Ingredients 4 tablespoons canola oil, divided 2 small zucchini, diced 1 small red onion, chopped ½ cup corn kernels (from 1 ear, or frozen and thawed) 1 2- to 2½-pound rotisserie chicken, meat shredded 1½ 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) Directions Heat oven to 400°F. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add zucchini, onion, and corn. Cook, stirring, until onion begins to soften, 3 to 5 minutes. Transfer vegetables to a large bowl and mix in chicken, Monterey Jack, 1 teaspoon salt, and ¼ teaspoon pepper. Wipe out the skillet and heat remaining oil (3 Tbsp) over medium heat. Cook each tortilla until softened, 10 to 15 seconds per side, and then transfer to a paper towel–lined plate. Divide the chicken mixture among the tortillas, roll them up, and place in a baking dish, seam-side down. Bake until heated through, 8 to 10 minutes. Meanwhile, in a food processor, pulse tomatillos, jalapeño, cilantro, lime juice, and ½ teaspoon salt until finely chopped. Serve the enchiladas with the salsa and sour cream, if using. Rate it Print Nutrition Facts (per serving) 809 Calories 41g Fat 54g Carbs 59g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.