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Chicken Enchiladas With Green Salsa

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Ingredients

  • 4  tablespoons  canola oil
  • small zucchini, diced
  • small red onion, chopped
  • 1/2  cup  corn kernels (from 1 ear, or frozen and thawed)
  • 1  2- to 2 1/2 pound  rotisserie chicken, meat shredded
  • 1 1/2  cups  grated Monterey Jack (6 ounces)
  • kosher salt and black pepper
  • 12  6-inch corn tortillas
  • 1  pound  tomatillos, papery husks removed
  • jalapeño, seeded
  • 1  cup  fresh cilantro
  • 1  tablespoon  fresh lime juice
  • 1/2  cup  sour cream (optional)

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.

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