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Chicken Enchiladas With Green Salsa


Chicken Enchiladas With Green Salsa Recipe

Ingredients:
  • 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 pound rotisserie chicken, meat shredded
  • 1 1/2 cups grated Monterey Jack (6 ounces)
  • 12 kosher salt and black pepper
  • 1 pound 6-inch corn tortillas
  • 1 tomatillos, papery husks removed
  • 1 cup jalapeo, seeded
  • 1 tablespoon fresh cilantro
  • 1/2 cup fresh lime juice
Directions:
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