Onion zucchini and corn are slightly cooked in oil then mixed with chicken and cheese, then rolled in corn tortillas and served with salsa.

Serves: 4
Preparation time: 20 minutes
Cooking time: 15 minutes

Ingredients:

• 1 red onion, chopped
• 2 small zucchini, diced
• ½ cup corn kernels (fresh or frozen and thawed)
• 4 tablespoons canola oil
• 1 (2-to 2 ½ pound) rotisserie chicken, meat shredded
• 12 (6 inches) corn tortillas
• 1 ½ cups (6 ounces) Monterey Jack cheese, grated
• 1 teaspoon kosher salt
• ¼ teaspoon pepper to taste

For salsa:

• 1 pound tomatillos, papery husks removed
• 1 cup fresh cilantro
• 1 jalapeno, seeded
• 1 tablespoon fresh lime juice
• ½ teaspoon salt

Directions:

• Heat your oven at 400 degrees F.
• In a medium, skillet heat 1 tablespoon of the oil over medium-high heat.
• Add in onion, zucchini, and corn and cook for 5 minutes or until onion begins to soften, stirring frequently.
• Transfer cooked vegetables to a large bowl and stir in shredded chicken, cheese, salt, and pepper.
• Carefully wipe out the skillet and heat the remaining oil over medium.
• Cook each tortilla for 10 to 15 seconds per side or until softened.
• Transfer to a paper towel-lined platter.
• Divide chicken and vegetable mixture between the tortillas, roll each enchilada and place them in a baking dish, seam side down.
• Bake them for 8 to 10 minutes or until heated through.
• Meanwhile, combine all the ingredients of salsa in a food processor and process until finely chopped.
• Serve the enchiladas with salsa.