Chicken Enchiladas With Green Salsa Recipe

Name: Chicken Enchiladas With Green Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons canola oil; 2 small zucchini, diced; 1 small red onion, chopped; 1 ear of corn, kernels cut off the cob (about 1/2 cup); 1 2 1/2- to 3-pound rotisserie chicken, meat shredded; 1 1/2 cups (6 ounces) shredded Monterey Jack; Kosher salt and pepper; 12 6-inch corn tortillas; 1 pound tomatillos, husks removed; 1 jalapeno, seeded; 1 cup fresh cilantro leaves; 1 tablespoon fresh lime juice; 1/2 cup sour cream (optional)

Servings: persons

4 tablespoons canola oil
2 small zucchini, diced
1 small red onion, chopped
1 ear of corn, kernels cut off the cob (about 1/2 cup)
1 2 1/2- to 3-pound rotisserie chicken, meat shredded
1 1/2 cups (6 ounces) shredded Monterey Jack
Kosher salt and pepper
12 6-inch corn tortillas
1 pound tomatillos, husks removed
1 jalapeno, seeded
1 cup fresh cilantro leaves
1 tablespoon fresh lime juice
1/2 cup sour cream (optional)

1
Heat oven to 400u00b0 F. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Add the zucchini, onion, and corn and cook, stirring, until the onion begins to soften, 3 to 5 minutes. Transfer to a large bowl.
2
Add the chicken, Monterey Jack, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix to combine.
3
Wipe out the skillet and heat the remaining oil over medium heat. One at a time, cook the tortillas in the oil until softened, 10 to 15 seconds per side. Transfer to a paper towel-lined plate.
4
Divide the chicken mixture among the tortillas, roll them up, and place seam-side down in a large baking dish. Bake until heated through, 8 to 10 minutes.
5
In a food processor, pulse the tomatillos, jalapeno, cilantro, lime juice, and 1/2 teaspoon salt until finely chopped. Serve the enchiladas with the salsa and sour cream, if using.

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons canola oil, 2 small zucchini, diced, 1 small red onion, chopped, 1 ear of corn, kernels cut off the cob (about 1/2 cup), and more.

Yes, Chicken Enchiladas With Green Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Enchiladas With Green Salsa

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