Thursday, February 24, 2011

Chicken Enchiladas with Green Salsa

A couple of people asked me to share this recipe and who am I to deny an enchilada-adoring public? Here it is, with clean alternatives in italics.

4 tbs canola oil
2 small zucchini, diced
1 small red onion, chopped
1/2 c corn kernels
1 rotisserie chicken, shredded (be sure to remove all skin and use only white meat)
1 1/2 c shredded Monterey Jack
kosher salt and pepper
12 corn tortillas
1 lb tomatillos, husks removed
1 jalapeno, seeded
1 c fresh cilantro
1 tbs fresh lime juice
1/2 c sour cream optional

Heat 1 tbs olive or canola oil in medium skillet over med-high heat. Add the zucchini, onion, and corn and cook, stirring until the onion begins to soften, 3-5 minutes. Transfer to large bowl. Add chicken, cheese, 1 tsp salt and 1/4 tsp pepper. Mix to combine.
Wipe out skillet and heat remaining oil over medium heat. One at a time cook tortillas until softened, 10-15 seconds per side. Transfer to a paper towel-lined plate. Divide chicken mixture into tortillas. Roll and place seam side down in baking dish. Bake 8-10 minutes at 400. In food processor, pulse the tomatillos, jalapeno, cilantro, lime juice and 1/2 tsp salt until finely chopped. Serve enchiladas with salsa and sour cream.

The salsa is an integral part of this recipe. It's so fresh-tasting and delicious!

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