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
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.