Ingredients

4 tablespoons Canola oil
2 Small zucchini, diced
1 Small red onion, chopped
1/2 cup Corn kernels (from 1 ear, or frozen and thawed)
1 2- to 2 1/2 pound Rotisserie chicken, meat shredded
1 1/2 cups Grated Monterey Jack (6 ounces)
Kosher salt and black pepper
12 6-inch corn tortillas
1 pound Tomatillos, papery husks removed
1 Jalapeño, seeded
1 cup Fresh cilantro
1 tablespoon Fresh lime juice
1/2 cup Sour cream (optional)

Description

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