1. Preheat oven to 350 degrees F. Grease 3-quart shallow baking dish. 2. In a 12-inch skillet, heat 1 tablespoon oil on medium-high. Season chicken with 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Add to skillet in single layer and sear 2 minutes. Turn chicken over; cook 1 to 2 minutes or until just browned. Transfer to large bowl. 3. Add onion and water to skillet; cook 5 minutes or until tender, stirring and scraping pan. Add to chicken in bowl. 4. To skillet, add remaining 1 tablespoon oil. When hot, add zucchini, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Cook 4 minutes or until browned and just tender, stirring occasionally. Transfer to bowl with chicken. To skillet, add corn and cook 3 minutes or until browned. Transfer to bowl with chicken. Stir in salsa, sour cream, and half of cilantro until well mixed. 5. In prepared dish, arrange 4 tortillas in single layer. Spread evenly with one-third of chicken mixture and then one-third of cheese. Repeat layering twice. 6. Bake 20 to 25 minutes or until hot. Garnish with remaining cilantro. ---------------------------------------------------------------------------
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Ingredients
