Chicken Enchiladas with Green Salsa, Lacey makes mexican food!

total time : 40 / serves 4

4 tbsp canola oil
2 small zucchini, diced
1 small red onion, chopped ( i never use onion but you can)
1 ear of corn, kernels cut off the cob (about 1/2 cup)
1 2 1/2 to 3 pound rotisserie chicken, meat shredded ( I love this because the long chicken cooking process is done for you!)
1 1/2 cups (6 ounces) shredded Monterey Jack
Kosher salt and pepper
12 6 inch corn tortillas
as much sour cream as you can eat

Salsa
1 pound tomatillos, husks removed
1 jalepeno, seeded
1 cup fresh cilantro leaves
1 tbsp fresh lime juice

Heat oven to 400. Heat 1 tbsp oil in a medium skillet over medium-high heat. Add zucchini, onion, and corn, stirring until the onion begins to soften (3 - 5 min). Transfer to large bowl

Add chicken, cheese, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix to combine.

Wipe out skillet and heat remaining oil over medium heat. One at a time, cook tortillas in the oil until softened (10 to 15 seconds per side). Transfer to paper towel lined plate.

Divide chicken mixture among tortillas, roll them up, and place them seam side down in a large baking dish. Bake until heated through (8-10 min)

In food processor, pulse the tomatillos, jalapeno, cilantro, lime juice and 1/2 tsp salt until finely chopped.


So Jon and I tried out the recipe today for dinner and mmm mmm was it yummy. I will say though, we did not make the salsa due to all the hype about jalapenos, so I cannot vouch for the salsa, but im sure its yummy too. I got this out of the REAL SIMPLE magazine - one of my new faves.