Ingredients

• 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)

Instructions

1. 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. 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).
2. 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. Alternatively, wrap in foil and heat in a 350°F oven until warmed through, 10–12 minutes.
3. 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.
4. 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.