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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Real Simple. Ingredients:
1 (10 ounce) can green enchilada sauce (or red) |
1/4 cup heavy cream |
32 inches flour tortillas |
2 cups grated monterey jack cheese, plus 1/4 cup for the top |
3 1/2 lbs rotisserie-cooked chicken, shredded |
1/2 small red onion, finely chopped |
1 zucchini, quartered lengthwise and thinly sliced |
1 cup salsa |
1 avocado, diced |
1 cup fresh cilantro leaves |
Directions:
1. Heat oven to 400°F
2. In a small bowl, combine the enchilada sauce and cream. Spoon 1/4 cup of the sauce mixture into the bottom of a shallow 2-quart casserole or 9-inch springform pan.
3. Top with 1 tortilla and a third each of the cheese, chicken, onion, and zucchini. Repeat twice to form a total of 3 layers. Top with the remaining tortilla, sauce mixture, and cheese.
4. Cover loosely with foil and bake for 20 minutes. Uncover and bake 10 minutes more. Slice into wedges and serve with the salsa, avocado, and cilantro.
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