Chicken Enchiladas With Green Salsa

• 4 tablespoons canola oil
• 2 small zucchini, diced
• 1 small red onion, chopped
• 1 ear of corn, kernels cut off the cob (about 1/2 cup)
• 1 2 1/2- to 3-pound rotisserie chicken, meat shredded
• 1 1/2 cups (6 ounces) shredded Monterey Jack
• Kosher salt and pepper
• 12 6-inch corn tortillas
• 1 pound tomatillos, husks removed
• 1 jalapeno, seeded
• 1 cup fresh cilantro leaves
• 1 tablespoon fresh lime juice
• 1/2 cup sour cream (optional)

1. Heat oven to 400u0b0 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 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. Bake until heated through, 8 to 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 with the salsa and sour cream, if using.

canola oil, zucchini, red onion, corn, rotisserie chicken, shredded monterey jack, kosher salt, corn tortillas, fresh cilantro, lime juice, sour cream

Taken from www.myrecipes.com/recipe/chicken-enchiladas-with-green-salsa (may not work)