Chicken Enchiladas with Green Salsa

Photo: Lisa Hubbard; Styling: Sara Quessenberry
Recipe from Real Simple

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Recipe Time

Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 809
  • Calories from fat: 46%
  • Protein: 59g
  • Carbohydrate: 54g
  • Sugars: 9g
  • Fiber: 10g
  • Fat: 41g
  • Saturated fat: 13g
  • Sodium: 1121mg
  • Cholesterol: 161mg


  • 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)


  1. 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.
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