Chicken Enchiladas With Green Salsa

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4 tablespoon(s) canola oil

2 small zucchini, diced

1 small red onion, chopped

1/2 cup(s) corn kernels (from 1 ear, or frozen and thawed)

1 2- to 2 1/2- pound(s) rotisserie chicken, meat shredded

1 1/2 cup(s) grated Monterey Jack (6 ounces)

Kosher salt and black pepper

12 6-inch corn tortillas

1 pound(s) tomatillos, papery husks removed

1 jalapeƱo, seeded

1 cup(s) fresh cilantro

1 tablespoon(s) fresh lime juice

1/2 cup(s) sour cream (optional)

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