Skillet Chicken And Zucchini Enchiladas With Tomatillo Sauce

• 2 tablespoons neutral vegetable oil, such as grapeseed
• 1 cup thinly sliced onion (about 1 small onion)
• 1 cup (1/2" pieces) zucchini
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 (16-ounce) jars store-bought tomatillo salsa or 4 cups homemade
• , divided
• 2 cups shredded cooked chicken (from 1/2 2 1/2-pound rotisserie chicken)
• 8 (5-6") corn tortillas
• 3/4 cup grated Monterey Jack cheese
• Sour cream, 1 sliced avocado, cilantro leaves with tender stems, and lime wedges (for serving)

1. Heat oil in a 12" (preferably cast-iron) skillet over medium-high. Add onion and cook, stirring, until it starts to soften, about 2 minutes. Add zucchini, coriander, cumin, salt, and pepper. Cook, stirring, until onion and zucchini are softened and lightly browned, about 3 minutes. Stir 1 1/2 cups salsa, scraping up any brown bits from the pan. Fold in the chicken and cook until warmed through, about 1 minute. Transfer enchilada filling to a medium bowl; set skillet aside (do not wipe out).
2. Meanwhile, wrap tortillas in damp paper towels and microwave on high in 30-second bursts, flipping after each burst, until warmed, about 1 minute total. Alternatively, wrap in foil and heat in a 350u0b0F oven until warmed through, 10-12 minutes.
3. Pour 1 cup salsa into reserved skillet. Working with one at a time, dip tortillas in salsa until coated on both sides; transfer to a large rimmed baking sheet. Divide enchilada filling among tortillas. Roll each tortilla around filling and place seam side down in skillet, arranging in a pinwheel formation.
4. Heat enchiladas over medium-high. Pour remaining salsa over enchiladas, making sure each is coated. Sprinkle with cheese. Cover with a lid or large baking sheet and cook until cheese is melted and enchiladas are warmed through, about 3 minutes. Top with sour cream, avocado, and cilantro. Serve with lime wedges alongside.

vegetable oil, onion, zucchini, ground coriander, ground cumin, kosher salt, freshly ground black pepper, salsa, chicken, corn tortillas, grated monterey, sour cream

Taken from www.epicurious.com/recipes/food/views/skillet-chicken-and-zucchini-enchiladas-with-tomatillo-sauce (may not work)