Chicken Enchiladas

I really loved this recipe and so did Jack. To save money, I did not use the rotisserie chicken as suggested (though it would have been more convienient that way). I just seasoned two large chicken breasts with salt and pepper and sauteed them in olive oil and then shredded them. I also used uncooked flour tortillas from costco instead of the corn ones called for in the recipe. I served them with pico de gallo and guacamole. Jack hates zucchini, but he still really loved these enchiladas becuase I diced the zucchini very small (this way, he says, the texture does not bother him). Also, cutting the corn off of the cob tasted much better than canned corn. Other great thing about these is that you can make them ahead of time and then bake them when you are ready! I think that next time I will try adding cilantro to the mix and see how they taste.

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
1/2 cup sour cream (optional)

Heat oven to 400° 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.

Add the chicken, Monterey Jack, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix to combine.

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.

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.

Yield: Makes 4 servings