Chicken Enchiladas With Green Salsa
Ingredients
- 4 tablespoons canola oil
- 2 small zucchini, diced
- 1 small red onion, chopped
- ½ cup corn kernels (from 1 ear, or frozen and thawed)
- 1 2- to 2 1/2 pound rotisserie chicken, meat shredded
- 1 ½ cups grated Monterey Jack (6 ounces)
- kosher salt and black pepper
- 12 6-inch corn tortillas
- 1 pound tomatillos, papery husks removed
- 1 jalapeño, seeded
- 1 cup fresh cilantro
- 1 tablespoon fresh lime juice
- ½ cup sour cream (optional)
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