Easy Quesadilla Pie

Go South of the Border with an easy Mexican recipe that can be dressed-up to suit your tastes. Enjoy!

Ingredients

• 1 10-ounce can green or red enchilada sauce
• 1/4 cup heavy cream (I do not use this ingredient; keeps it lower fat)
• 4 8-inch flour tortillas
• 2 cups of grated Monterey Jack (or White Mexican cheese), plus 1/4 cup for the top
• 1 3.5 to 4 pound rotisserie chicken, shredded (or buy pre shredded chicken in the meat aisle)
• 1/2 small red onion, finely chopped (I substituted green onions)
• 1 zucchini, quartered lengthwise and thinly sliced
• 1 cup salsa
• 1 avacado, diced
• 1 cup fresh cilantro

Heat oven to 400F. 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 pan. Top with 1 tortilla and a third each of the cheese, chicken, onion, and zucchini. Repeat twice to form a total of three layers. Top with remianing tortilla, sauce mixture, and cheese. Cover loosely with foil and bake 20 minutes. Uncover and bake ten minutes more. Slice into wedges and serve with the salsa, avocado and cilantro.**