Chicken Quesadilla Pie

Ingredients

• 1  10-ounce can green or red enchilada sauce
• 1/4  cup  heavy cream
• 4  8-inch flour tortillas
• 2  cups  (8 ounces) grated Monterey Jack, plus 1/4 cup for the top
• 1  3 1/2- to 4-pound rotisserie 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. In a small bowl, combine the enchilada sauce and cream. Spoon ¼ cup of the mixture into a shallow 2-quart casserole.
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.
3. Cover loosely with foil and bake for 20 minutes. Uncover and bake for 5 minutes more.
4. Slice into wedges and serve with the salsa, avocado, and cilantro.