Chicken Enchiladas with Green Salsa

Name: Chicken Enchiladas with Green Salsa
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 Tbsps canola oil; 12 6-inchs 6-inch corn tortillas; 118 milliliters ear of corn, kernels cut off the cob (about; 237 milliliters fresh cilantro leaves; 1 jalapeño, seeded; 4 servings Kosher salt and pepper; 1 Tbsp fresh lime juice; 170 grams 1/2 cups shredded Monterey Jack; 1 small red onion, chopped; 1 kilograms rotisserie chicken, meat shredded; 454 grams tomatillos, husks removed; 2 smalls zucchini, diced

The recipe Chicken Enchiladas with Green Salsan is ready in approximately 35 minutes and is definitely an amazing gluten free option for lovers of Mexican food. This recipe serves 4. This main course has 1167 calories, 86g of protein, and 69g of fat per serving. This recipe covers 43% of your daily requirements of vitamins and minerals. If you have canolan oil, jalapeño, cilantro leaves, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Heat oven to 400 F.

Equipment you will use

Oven

Heat 1 tablespoon of the oil in a medium skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the zucchini, onion, and corn and cook, stirring, until the onion begins to soften, 3 to 5 minutes.

Ingredients you will need

Zucchini

Onion

Corn

Transfer to a large bowl.

Equipment you will use

Bowl

Add the chicken, Monterey Jack, 1 teaspoon salt, and 1/4 teaspoon pepper.

Ingredients you will need

Monterey Jack Cheese

Whole Chicken

Pepper

Salt

Mix to combine. 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.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a paper towel-lined plate. Divide the chicken mixture among the tortillas, roll them up, and place seam-side down in a large baking dish.

Ingredients you will need

Tortilla

Whole Chicken

Roll

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Paper Towels

Baking Pan

Bake until heated through, 8 to 10 minutes. In a food processor, pulse the tomatillos, jalapeo, cilantro, lime juice, and 1/2 teaspoon salt until finely chopped.

Ingredients you will need

Lime Juice

Tomatillos

Cilantro

Salt

Equipment you will use

Food Processor

Oven

Serve the enchiladas with the salsa and sour cream, if using.

Ingredients you will need

Sour Cream

Salsa

Equipment

Ingredients

Servings:

4Tbsps

canola oil 126-inchs

6-inch corn tortillas 118milliliters

ear of corn, kernels cut off the cob (about 237milliliters

fresh cilantro leaves 1

jalapeño, seeded 4servings

Kosher salt and pepper 1Tbsp

fresh lime juice 170grams

1/2 cups shredded Monterey Jack 1small

red onion, chopped 1kilograms

rotisserie chicken, meat shredded 454grams

tomatillos, husks removed 2smalls

zucchini, diced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Burn Cottage Cashburn Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 30 dollars per bottle.