Chicken-Zucchini Chilaquiles

• 1/2 cup vegetable oil
• 15 corn tortillas, quartered
• 1 small zucchini, cut into 1/2-inch pieces
• 2 cups shredded rotisserie chicken
• 1 cup tomatillo salsa
• 1/2 cup chopped fresh cilantro, plus more for topping
• 1 cup shredded mozzarella or Mexican cheese blend
• Sliced radishes and chopped red onion, for topping

1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add half of the tortillas and cook, turning with tongs, until golden, about 3 minutes; drain on paper towels.
3. Repeat with the remaining tortillas.
4. Reduce the heat to medium and add the zucchini; cook, stirring occasionally, until crisp-tender, about 2 minutes.
5. Stir in the chicken, tomatillo salsa, 3/4 cup water and the cilantro; bring to a simmer and cook 2 minutes.
6. Meanwhile, preheat the broiler.
7. Spread half of the fried tortillas in an 8-inch-square baking dish.
8. Top with about half of the chicken mixture and 1/2 cup cheese.
9. Cover with the remaining tortillas, then the remaining chicken mixture and cheese.
10. Broil until the cheese is melted, 2 to 3 minutes.
11. Serve topped with radishes, red onion and cilantro.
12. Per serving: Calories 821; Fat 49 g (Saturated 10 g); Cholesterol 128 mg; Sodium 975 mg; Carbohydrate 59 g; Fiber 4 g; Protein 39 g
13. Photograph by Johnny Miller

vegetable oil, corn tortillas, zucchini, rotisserie chicken, salsa, fresh cilantro, mozzarella, red onion

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chicken-zucchini-chilaquiles-recipe.html (may not work)