Update…. so fast and yummy (but different).
As long as you have cooked chicken on hand… these can be thrown together so fast.
Don’t forget the pitchers of Margaritas. Yum!
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Garnish it with any topping from the tray. If you don’t see it, ask for it.
There is lime or avocado, cilantro, sour cream, hot sauce, and so much more.
Eat as many as you want. there is plenty to go around. I can even make more. That is why I always make extra chicken. i should have made more than one.
Will update with the ingredients and the steps later. Doorbell just rang and I hear a million voices.
Okay here I go… here are the ingredients.
( I make TWO SKILLETS at a time to feed the group. I make two SEPARATE skillets I do NOT just double and divide)
2 tablespoons vegetable oil or another neutral oil
1 cup sliced onions
1 cup (1/2″ pieces) zucchini (I can’t tell you how many depends on size)
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper ( i use freshly ground)
2 (16-ounce) jars store-bought tomatillo salsa divided or homemade if you have the time. (gasp I cheated……look at my photos for brand I used)
2 cups shredded cooked chicken (from 1/2 [2 1/2-pound] rotisserie chicken) Or from left- over baked chicken just like I ALWAYS do. I am NOT going to go out to buy a chicken for this when I can make one chicken for two meals to save my time. Okay yes, buy one whole chicken and make this twice or my normal two skillets.
8 (5-6″) corn tortillas
3/4 cup grated Monterey Jack cheese (I always use more and sometime add other white cheese too. Such a rebel)
Garnishes for serving…..Sour cream, sliced avocado, cilantro, and lime wedges
Preparation
Heat oil in a 12″ (preferably cast-iron) skillet over medium-high. Add onion and cook, stirring, until it starts to soften, about 2 minutes. Add zucchini, coriander, cumin, salt, and pepper. Cook, stirring, until onion and zucchini are softened and lightly browned, about 3 minutes.Don’t stir too hard so you don’t break the zucchini pieces. (this is another place I am a rebel.. if I can’t smell the seasonings I put in an extra shake or two. NOT spoons, just quick shake. If you smell it…. leave it alone.
Now Stir 1- 1/2 cups salsa, scraping up any brown bits from the pan. Fold in the chicken and cook until warmed through, about 1 minute. Transfer enchilada filling to a medium bowl; set skillet aside (do not wipe out).
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. (You could also use the oven method by wrapping in foil and heat in a 350°F oven until warmed through, 10–12 minutes.)
Pour 1 cup salsa into reserved skillet. Working with one at a time, dip tortillas in salsa until coated on both sides; transfer to a large rimmed baking sheet. Divide enchilada filling among tortillas. Roll each tortilla around filling and place seam side down in skillet, arranging in a pinwheel formation. I make too many for a pinwheel so I just line them up using all space. (see photos)
Heat enchiladas over medium-high. Pour remaining salsa over enchiladas, making sure each is coated. Sprinkle with cheese. Cover with a lid or large baking sheet and cook until cheese is melted and enchiladas are warmed through, about 3 minutes.
Top with sour cream, avocado, and cilantro. Serve with lime wedges alongside.
Dish up One… two …..or three…. I have plenty to go around.
