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, cut off the cob (about 1/2 cup); 2 12-3 lbs rotisserie-cooked chicken, meat shredded; 1 ½ cups shredded monterey jack cheese; kosher salt & pepper; 72 inches corn tortillas; 1 lb tomatillo, husk removed; 1 jalapeno, seeded; 1 cup fresh cilantro leaves; 1 tablespoon fresh lemon juice; ½ cup sour cream (optional)

Servings: persons

4 tablespoons canola oil
2 small zucchini, diced
1 small red onion, chopped
1 ear of corn, cut off the cob (about 1/2 cup)
2 12-3 lbs rotisserie-cooked chicken, meat shredded
1 ½ cups shredded monterey jack cheese
kosher salt & pepper
72 inches corn tortillas
1 lb tomatillo, husk removed
1 jalapeno, seeded
1 cup fresh cilantro leaves
1 tablespoon fresh lemon juice
½ cup sour cream (optional)

1
Heat oven to 400 degrees.
2
Heat 1 tablespoons of oil in a medium skillet over medium-high heat.
3
Add zucchini, onion & corn & cook, stirring, until the onion begins to soften, 3 to 5 minutes.
4
transfer to a large bowl.
5
Add the chicken, cheese, 1 tsp salt & 1/4 tsp pepper.
6
Mix to combine.
7
Wipe out skillet and heat the remaining oil over medium heat.
8
One at a time, cook the tortillas in the oil until softened, 10 to 15 seconds per side.
9
Transfer to a paper towel lined plate.
10
Divide the chicken mixture among the tortillas, roll them up, and place seam side down in a large baking dish.
11
Bake until heated through, 8 to 10 minutes.
12
In food processor, pulse the tomatillas, jalapeno, cilantro, lime juice, & 1/2 tsp salt until finely chopped.
13
Serve the enchiladas with the salsa and sour cream, if using.

2037

kcal

Calories

Fat

353

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, 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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