John Kernick
Hands-On Time
15 Mins
Total Time
40 Mins
Serves 4

How to Make It

Step 1

Heat oven to 400° F. In a small bowl, combine the enchilada sauce and cream. Spoon ¼ cup of the mixture into a shallow 2-quart casserole.

Step 2

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.

Step 3

Cover loosely with foil and bake for 20 minutes. Uncover and bake for 5 minutes more.

Step 4

Slice into wedges and serve with the salsa, avocado, and cilantro.

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