• prep: 22 min
• cook: 22 min
• total: 44 min

servings:

We found the secret to 22-minute enchiladas: Skip the oven and cook them on the stove-top.

• 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-ounce) jars store-bought tomatillo salsa or 4 cups homemade tomatillo salsa, divided
• 2 cups shredded cooked chicken (from 1/2 [2 1/2-pound] rotisserie chicken)
• 8 (5-6") corn tortillas
• 3/4 cup grated Monterey Jack cheese
• Sour cream, 1 sliced avocado, cilantro leaves with tender stems, and lime wedges (for serving)

Click Here For Step-By-Step Instructions