Chicken Enchiladas with Green Salsa

Have I got a great way for you to use your summer squash!  I found this recipe from Real Simple and really loved it.  Enchiladas with a fresh, summer-y twist.  What I particularly loved is that they are only in the oven for a short time (10 minutes) and that they don’t have any sauce on them…you make your own green salsa with tomatillos  and add as the sauce once the enchiladas are out of the oven.  It is a nice way to enjoy enchiladas in the summer!

Chicken Enchiladas with Green Salsa

Prep time: 20-30 minutes
Total: 40-ish minutes
Serves: 4

4 TBSP canola oil
2 small zucchini, diced (I used one small zucchini & 1 patty pan)
1 small red onion, chopped
1 ear of corn, kernels cut off the cob
shredded rotisserie chicken
1-1/2 cups (6 oz) shredded Monterey Jack cheese
Kosher salt & pepper
12 6-inch corn tortillas (I think I used slightly more, like 16-ish?)
1 lb. tomatillos, husks removed
1 jalapeño, seeded (I threw in the whole thing, sans stem, for a little more kick)
1 cup fresh cilantro leaves (I estimated this)
1 TBSP fresh lime juice
1/2 cup sour cream (optional)


1.  Heat oven to 400 F.  Heat 1 tablespoon of the oil in a medium skillet 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.

2.  Add the chicken, cheese, 1 teaspoon salt, and 1/4 teaspoon pepper.  Mix to combine.

3.  Wipe out the skillet and heat the remaining oil over medium heat.  One at a time, cook the tortillas in the oil until softened, 10 to 15 seconds per side.  Transfer to a paper towel-lined plate.

4. Divide the chicken mixture among the tortillas, roll them up, and place seam-side down in a large baking dish (I used a 13×9″ dish).  Bake until heated through, 8-10 minutes.

5. In a food processor, pulse the tomatillos, jalapeno, cilantro, lime juice and 1/2 teaspoon salt until finely chopped.  Serve the enchiladas covered with the salsa and sour cream, if using.

About jenny

Jennifer Smith Greene is originally from and lives currently in Burbank, California with her husband Gavin Greene. Jenny completed her undergraduate degree from Woodbury University in Graphic Design. She has worked as a graphics & web designer, both as an in-house and freelance designer. She also has completed a Master of Divinity (MDiv) degree from Princeton Theological Seminary. She has worked as a hospital chaplain and in support roles in various churches. In her spare time, Jenny enjoys watercolor painting. She has taken classes and workshops under Joseph Stoddard, Tom Fong, Danny Gregory and Jane Friend. Additionally, Jenny is active in the community and volunteers her time on the Board of Family Promise of East San Fernando Valley, a social service nonprofit dedicated to helping homeless children and their families by providing shelter and support services to help the families find jobs and housing. Jenny enjoys reading (and highly recommends the site Goodreads), watching movies, playing softball and tennis and taking walks with her husband. Otherwise, Jenny is always curious to find out about those people who come to her site and would love to hear from you!
This entry was posted in cheese, chicken, cilantro, corn, corn tortillas, dinner, enchiladas, green, jalapeno, lime, onion, recipe, salsa, sour cream, summer, tomatillos, zucchini. Bookmark the permalink.

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