I have to share what we are having for dinner tonight. You have to make it!! This has been our favorite recipe for a while now. It is sort of labor intensive but it is totally worth it. AND you have to make the Green Salsa that goes with it. It MAKES the dish....i promise. You can find this recipe on Real Simple.com
Serves 4| Hands-On Time: 35m | Total Time: 40m
- 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, meat shredded
- 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)
- Heat oven to 400° F. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat.
- Add zucchini, onion, and corn and cook, stirring, until onion begins to soften, 3 to 5 minutes.
- Transfer vegetables to a large bowl. Add chicken, Monterey Jack, 1 teaspoon salt, and ¼ teaspoon pepper. Mix to combine.
- 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.
- 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.
Here's our tips....
Skip step 4....instead spray each side of the corn torts with PAM. Stick them in the oven @ 300 degrees for 5 mins. This will save you some fat and calories and it's actually better this way. Tanner always starts with making the green salsa. That way I can munch on the salsa with some chips:)