Thursday, April 1, 2010

What's For Dinner Wednesday?


Chicken Enchiladas With Green Salsa

(These are actually HEALTHY enchiladas...I know...Shocking!)

Total Time: 30 Minutes


4 tbs canola oil

2 small zucchini, diced

1 small red onion, chopped

1/2 C corn kernels (off 1 ear, or frozen and thawed)

1 2 to 2 1/2 pound rotisserie chicken, meat shredded

1 1/2 C grated Monterey Jack (6 oz)

Kosher Salt & Black Pepper

12 6 in. corn tortillas

1 pound tomatillos, papery husks removed

1 jalapeno, seeded

1 C fresh cilantro

1 tbs fresh lime juice

1/2 C sour cream (opt)

-Heat oven to 4oo. Heat 1 tbs of the oil in a medium skiller 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, cheese, 1 tsp salt, and 1/4 tsp pepper. Mix

-Wipe out skillet and heat the remaining 3 tbs oil over medium heat. One at a time, cook tortillas in the oil until softened. 10 to 15 seconds

-Roll the chicken mix in tortillas and place them in a large baking dish, seam side down. Bake until heted 8-10 minutes

-Meanwhile, in a food processor, pulse the tomatillos, jalapeno, cilantro,lime juice, and salt. Serve over enchiladas.


Melissa B. said...

Oh, these enchiladas look so yummy! I'm going to add the ingredients to my shopping list. Looks like a Tex-Mex weekend at our place! SITS sent me by, and I'm glad they did...

The Wind in the Willows

*LLUVIA* said...