| ½ Cup Vegetable Oil | 1 Cup Tomatillo Salsa |
| 15 Corn Tortillas, quartered | ½ Cup chopped fresh Cilantro, plus more for topping |
| 1 small Zucchini, cut into ½ in. pieces | 1 Cup shredded Mozzarella or Mexican Cheese blend |
| 2 Cup shredded Rotisserie Chicken | Peeled and chopped jicama and chopped red onion, for topping |
Instructions: Heat the vegetable oil in a large skillet over medium-high heat. Add half of the tortillas and cook, turning with tongs, until golden, about 3 minutes; drain on paper towels. Repeat with the remaining tortillas.
Reduce the heat to medium and add the zucchini; cook, stirring occasionally, until crisp-tender, about 2 min. Stir in the chicken, tomatillo salsa, ¾ cup water and the cilantro; bring to a simmer and cook 2 min.
Meanwhile, preheat the broiler. Spread half of the fried tortillas in an 8in. square baking dish. Top with about half of the chicken mixture and ½ c. cheese. Cover with the remaining tortillas, then the remaining chicken mixture and cheese. Broil until the cheese is melted, 2-3 min. Serve topped with jicama, red onion and cilantro.
