Zucchini Chicken Enchiladas with Salsa

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


  • 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


  • 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.