Chicken Enchiladas with Green Salsa

Cooking is one of my favorite things to do in a snowstorm! I am famous for baking cakes, making cookies, and even throwing together a last minute batch of chocolate covered strawberries. My husband is also a great cook- and tonight we're making chicken enchiladas! Here is the delicious recipe. The best part is that the enchiladas are great leftover (and I am not normally a huge fan of leftovers in general), and the tomatillo salsa can be used again for dipping with chips or vegetables. Enjoy!

Chicken Enchiladas with Green Salsa
serves 4

4 tablespoons olive oil
2 small zucchini, diced
1 small red onion, chopped
1 ear of corn, kernals cut off the cob (about 1/2 cup)
1- 2.5 pound rotisserie chicken, meat shredded
1 1/2 cups (6 ounces) shredded Monterey Jack
Kosher salt and pepper
12- 6-inch corn tortillas
1 pound tomatillos, husks removed
1 jalapeno, seeded
1 cup fresh cilantro leaves
1 tablespoon fresh lime juice
1/2 cup sour cream (optional)

Heat oven to 400 degrees 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 them seam-side down in a large baking dish. Bake until heated through, 8 to 10 minutes. In a food processor, pulse the tomatillos, jalapeno, cilantro, lime juice, and 1/2 teaspoon salt until finely chopped. Serve the enchiladas with the salsa and sour cream, if using.