• 2 teaspoons canola oil
• 1 cup chopped red onion (about 1)
• 1 cup fresh corn kernels (about 2 ears)
• 1 cup chopped zucchini
• 1 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 1/2 cups shredded rotisserie chicken
• 1/2 cup salsa verde
• 3 tablespoons chopped, fresh cilantro, divided
• 4 (8 inch) flour tortillas
• 3/4 cup shredded Monterrey Jack cheese

Heat oil in large pan on medium heat, add onion, corn and zucchini, saute’ for three minutes.  Meanwhile, stir cumin and black pepper into chicken.  Add chicken mixture to vegetables, cook and additional minute.  Stir in salsa and 2 tablespoons cilantro.  Cook 2 minutes or until liquid almost evaporates, stirring frequently.  In another pan (or under a broiler), lightly brown each tortilla.  Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each with cheese.  Broil 2 minutes or until cheese melts.  Sprinkle with remaining cilantro.  Serve immediately.

Serves 4