What's For Dinner Wednesday?

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.