Posted by: inyomouth | February 2, 2010

Enchiladas Verdes

These enchiladas changed my culinary life. I’m not even kidding. They taste soo good with the homemade salsa and they’ve inspired me to make enchiladas my signature dish. (and I thought Asian food was my calling…)

Enchiladas Verdes

adapted from Real Simple

Ingredients

  • 4 tablespoons canola oil
  • 2 small zucchini, diced
  • 1 small red onion, chopped
  • 1/2 cup corn kernels (from 1 ear, or frozen and thawed)
  • 1 2- to 2 1/2 pound rotisserie chicken, meat shredded
  • 1 1/2 cups grated Monterey Jack (6 ounces)
  • Kosher salt and black pepper
  • 12 6-inch corn tortillas
  • 1 pound tomatillos, papery husks removed
  • 1 jalapeno, seeded
  • 1 cup fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1/2 cup sour cream (optional)

Directions

  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, Monterey Jack, 1 teaspoon salt, and ¼ teaspoon pepper. Mix to combine.
  3. Wipe out the skillet and heat the remaining 3 tablespoons of 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 up in the tortillas and place them in a large baking dish, seam-side down. Bake until heated through, 8 to 10 minutes.
  5. Meanwhile, in a food processor, pulse the tomatillos, jalapeño, cilantro, lime juice, and ½ teaspoon salt until finely chopped. Serve the enchiladas with the salsa and sour cream, if using.

_K

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