Chicken Quesadilla Pie

INGREDIENTS

1. 110-ounce can green or red enchilada sauce
2. 1/4cup heavy cream
3. 48-inch flour tortillas
4. 2cups (8 ounces) grated Monterey Jack, plus 1/4 cup for the top
5. 13 1/2- to 4-pound rotisserie chicken, shredded
6. 1/2small red onion, finely chopped
7. 1zucchini, quartered lengthwise and thinly sliced
8. 1cup salsa
9. 1avocado, diced
10. 1cup 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.
5. Source: realsimple.com