Chicken Enchiladas With Green Salsa

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Ingredients

4 tablespoons canola oil

2 small zucchini, diced

1 small red onion, chopped

1 ear of corn, kernels cut off the cob (about 1/2 cup)

1 2 1/2- to 3-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 jalapeƱo, seeded

1 cup fresh cilantro leaves

1 tablespoon fresh lime juice

1/2 cup sour cream (optional)

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