2 zucchini (about 9 inches), peeled if desired
1 jar (16 oz) salsa verde
2 cans (4.5 oz each) chopped green chiles, drained
2 jalapeño chiles, seeded, chopped
2 cloves garlic, finely chopped
1/2 teaspoon salt
6 cups restaurant-style tortilla chips, slightly crushed
4 cups shredded cooked chicken
4 cups shredded Mexican cheese blend (16 oz)
CHICKEN-ZUCCHINI CHILAQUILES BAKE
- Cut ends off zucchini; thinly slice lengthwise. Place slices between paper towels; cover with cookie sheet. Place heavy pan or books on cookie sheet to press down on zucchini; let stand 10-15 minutes to allow juice to absorb into paper towels.
- Heat oven to 375°F. Spray PYREX® EASY GRAB ® 3 QT OBLONG BAKING DISH with cooking spray. In medium bowl, mix salsa, chiles, garlic and salt. Place half of the tortilla chips in baking dish; layer with 2 cups of the chicken. Arrange half of the zucchini slices over chicken. Top with half of the salsa mixture and 2 cups of the cheese. Repeat layers with remaining tortilla chips, chicken, zucchini, salsa mixture and cheese.
- Bake uncovered 20 to 25 minutes or until cheese is melted and golden brown.