Thursday, April 1, 2010

What's For Dinner Wednesday?

MommysSippyCup







Chicken Enchiladas With Green Salsa


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




Total Time: 30 Minutes


Serves:4




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.


2 comments:

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...

THEY LOOK GOOD!!!