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Chicken Enchiladas With Green Salsa

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“Was in Real Simple magazine.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 400 degrees. Heat 1 tablespoons of oil in a medium skillet over medium-high heat. Add zucchini, onion & corn & cook, stirring, until the onion begins to soften, 3 to 5 minutes. transfer to a large bowl.
  2. Add the chicken, cheese, 1 tsp salt & 1/4 tsp pepper. Mix to combine.
  3. Wipe out 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 food processor, pulse the tomatillas, jalapeño, cilantro, lime juice, & 1/2 tsp salt until finely chopped. Serve the enchiladas with the salsa and sour cream, if using.

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