We went to my friends house for dinner this Spring and she made us these tomatillo enchiladas. I had never heard of tomatillos before and it was so yummy and fresh tasting! It was so good I decided to grow tomatillos in my garden this year! Seriously. That good. :) This made enough for me to fill one 9x13 pan and another small 8x8 pan. I froze the 8x8 pan to use another night.
4 T olive oil
2 small diced zucchini
1 small red onion diced
1/2 cup corn
1 rotisserie chicken shredded (2 .5-3lbs)
1.5 c shredded monteray jack cheese
12 6” corn tortillas
1 jalepeno seeded, diced
1 lb tomatillos (husk removed)
1 c fresh cilantro
1T fresh lime juice
.5 c sour cream (optional)
Pre-heat oven to 400. Heat 1T oil in skillet, add zucchini, onion, corn and stir for 3-5 minutes. Set aside in large bowl.
Add to the bowl chicken, cheese, and a dash of salt and pepper. Rinse skillet, then heat 1 T oil in the skillet. Dip each tortilla in oil to heat for app. 10 sec., place on a plated lined with paper towel to absorb excess oil. I had to add more oil to my pan as I went along.
Roll tortillas with chicken inside. Sprinkle extra cheese on top. Bake 8-10 minutes.
While your tortillas are in the oven cooking place tomatillos, lime juice, cilantro, jalapeno and a dash of salt in processor. Blend for a chunky consistency.
Pour over tortillas and top with sour cream to serve! We served ours with black beans, yellow rice and tortilla chips. Enjoy!