Chicken Enchiladas with Green Salsa

Real Simple
Chicken Enchiladas with Green SalsaRecipe
Photo: Lisa Hubbard; Styling: Sara Quessenberry
Makes 4 servings


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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)


Prep: 35 Minutes
Other: 5 Minutes

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.

Created date

June 2008

Nutritional Information

Calories 809
Caloriesfromfat 46 %
Protein 59 g
Carbohydrate 54 g
Sugars 9 g
Fiber 10 g
Fat 41 g
Satfat 13 g
Sodium 1121 mg
Cholesterol 161 mg