Chicken Enchilada Bake

Chicken Enchilada Bake

Serves 4-6 Hands-On Time: 15m Total Time: 45m

1 10 oz can green or red enchilada sauce

¼ cup heavy cream

4 8-inch flour tortillas

2 cups (8 ounces) grated Monterey Jack, plus ¼ cup for the top

1 3 ½- to 4-pound rotisserie chicken, shredded

½ small red onion, finely chopped

1 zucchini, quartered lengthwise and thinly sliced*

1 cup salsa as a condiment

1 avocado, diced as a condiment

1 cup fresh cilantro leaves as a condiment

*Add corn, green and red peppers and/or leave out zucchini if desired.

Heat oven to 400° F.

In a small bowl, combine the enchilada sauce and cream. Spoon ¼ cup of the sauce mixture into the bottom of a shallow 2-quart casserole or 9-inch springform pan. 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.

Cover loosely with foil and bake for 25 minutes. Uncover and bake 10 minutes more. Slice into wedges and serve with the salsa, avocado, and cilantro.