Scott:
Ana:
Alex:
Ingredients
- 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-oz jars tomatillo salsa
- 2 cups shredded cooked chicken
- 8 Corn tortillas (6")
- 3/4 cup grated Monterey Jack cheese
- sour cream
- 1 sliced avocado
- cilantro leaves with tender stems
- lime wedges
Steps
1) Heat oil in a 12" (preferably cast-iron) skillet over medium-high
2) Add onion and cook, stirring, until it starts to soften, about 2 minutes
3) Add zucchini, coriander, cumin, salt, and pepper
4) Cook, stirring, until onion and zucchini are softened and lightly browned, about 3 minutes
5) Stir 1 1/2 cups salsa, scraping up any brown bits from the pan
6) Fold in the chicken and cook until warmed through, about 1 minute
7) Transfer enchilada filling to a medium bowl; set skillet aside (do not wipe out)
8) 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
9) Alternatively, wrap in foil and heat in a 350°F oven until warmed through, 10–12 minutes
10) Pour 1 cup salsa into reserved skillet
11) Working with one at a time, dip tortillas in salsa until coated on both sides; transfer to a large rimmed baking sheet
12) Divide enchilada filling among tortillas
13) Roll each tortilla around filling and place seam side down in skillet, arranging in a pinwheel formation
14) Heat enchiladas over medium-high
15) Pour remaining salsa over enchiladas, making sure each is coated
16) Sprinkle with cheese
17) Cover with a lid or large baking sheet and cook until cheese is melted and enchiladas are warmed through, about 3 minutes
18) Top with sour cream, avocado, and cilantro
19) Serve with lime wedges alongside