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)
Directions
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.
peaceloveandenchiladas.
R
