Chicken Enchiladas with Green Salsa

Chicken Enchiladas with Green Salsa
Photo by Lisa Hubbard

Ingredients

  • Kosher salt and pepper
  • 1 ear of corn, kernels cut off the cob (about 1/2 cup)
  • 1 cup fresh cilantro leaves
  • 12 6-inch corn tortillas
  • 1 2 1/2- to 3-pound rotisserie chicken, meat shredded
  • 1 pound tomatillos, husks removed
  • ½ cup sour cream (optional)
  • + 8 more ingredients
    • 1 tablespoon fresh lime juice
    • 12 6-inch corn tortillas
    • 1 cup fresh cilantro leaves
    • 1 ½ cups (6 ounces) shredded Monterey Jack
    • 4 tablespoons canola oil
    • 1 jalapeño, seeded
    • 2 small zucchini, diced
    • 1 small red onion, chopped

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...

View full recipe at My Recipes

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