Chicken Enchiladas with Green Salsa

Yield: Makes 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  jalapeño, seeded
• 1  cup  fresh cilantro leaves
• 1  tablespoon  fresh lime juice
• 1/2  cup  sour cream (optional)

Preparation

Heat oven to 400° 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.

Add the chicken, Monterey Jack, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix to combine.

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.

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.

In a food processor, pulse the tomatillos, jalapeño, cilantro, lime juice, and 1/2 teaspoon salt until finely chopped. Serve the enchiladas with the salsa and sour cream, if using.

Nutritional Information

Calories:

809 (46% from fat)

Fat:

41g (sat 13g)

Protein:

59g

Carbohydrate:

54g

Fiber:

10g

Cholesterol:

161mg

Sodium:

1121mg