Chicken enchiladas with green salsa

Talking about delicious, tonight I made chicken enchiladas that set my heart aflutter. I literally couldn't stop smiling while I was eating! I don't eat Mexican food very often because I find it to be pretty heavy but these enchiladas were perfect. Admittedly, preparation was pretty messy, but that's part of the fun!

All you need is:

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 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 jalepeno, seeded
1 cup fresh cilantro
1 tablespoon fresh lime juice
1/2 cup sour cream

Heat oven to 400 degrees.  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 1/2 teaspoon pepper. Mix to combine.

Wipe out the skillet and heat the remaining 3 tablespoons of 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.

Roll the chicken mixture up in the tortillas and place them in a large baking dish, seam-side down. Bake until heated through, 8 to 10 minutes.

Meanwhile, in a food processor, pulse the tomatillos, jalepeno, cilantro, lime juice, and 1/2 teaspoon salt until finely chopped. Serve the enchiladas with the salsa and sour cream.

Tip: in place of the tomatillo sauce, you can use a store-bought mild green salsa. 

Enjoy!!