Friday, May 6, 2011

5th of May

I kind of forgot yesterday was Cinco de Mayo (until I was outside around 7 p.m. last night and was confused by the number of silly drunk people in my neighborhood. . .), and had been planning to make this recipe sometime this week. Just so happened to be a great dish to make last night!


4 tablespoons canola oil

2 small zucchini, diced

1 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

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

1 jalapeño, seeded

1 cup fresh cilantro

1 tablespoon fresh lime juice

1/2 cup sour cream (optional)


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.

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.

Somehow I ended up with a good amount of the chicken and vegetable mix leftover, so I brought that for lunch today! Perf.

P came over with some Dos Equis, making it the perfect low key 5th of May.



No comments:

Post a Comment