Enchilada Pie

I always have a can of enchilada sauce laying around because when I have some leftover chicken, making enchilada's is one of my favorite meals. This is a quick and simple dish with loads of flavor.
 

Ingredients:
3 - 8" flour tortillas

1 - 12 ounce can red enchilada sauce

3 cups cooked diced or shredded chicken
1 diced medium yellow onion
3 chopped garlic cloves
1 cooked and diced zucchini
3 - 4 diced green onions
1/2 bunch cilantro
2 cups shredded cheese
1 medium diced avocado
Lite sour cream

Preparation:

Prepare the filling by placing the chicken, yellow onion, garlic, zucchini, green onion and chopped cilantro in a large mixing bowl. Mix the ingredients well and add salt and pepper to taste.

 

Use a 9" glass pie pan or similar to cook the enchilada pie. Give a quick spray with some canola cooking spray and pour some enchilada sauce on the bottom of the pie pan so it covers the entire surface. Place a flour tortilla on top of the sauce, spread 1/2 of the filling mixture on the tortilla, add a thin layer of shredded cheese and top with a the second flour tortilla. Spread the rest of the filling on the tortilla, add a thin layer of shredded cheese and top with the last tortilla. Pour the remaining enchilada sauce on top and sides of the enchilada pie. 

 

Cover with aluminum foil and cook in the oven for 30 minutes at 350 degrees. After 30 minutes, remove the aluminum foil, add a thin layer of shredded cheese and cook another 15 minutes.

 

To serve, place a portion of enchilada pie on a serving plate and top with chopped cilantro, diced avocado and sour cream.