4 cooked chicken breasts, shredded
8 ounces sour cream
2 cups grated and drained zucchini
garlic salt to taste
14 corn tortillas
1 (28 ounce) can green chile enchilada sauce
16 ounces Monterey Jack cheese, shredded
Mix chicken, sour cream, garlic, salt and zucchini together. Layer enchilada sauce tortillas, chicken mixture and cheese.
Bake at 350 degrees for 45 minutes covered if thawed, longer if frozen. Take foil off the last 10 minutes. Should be hot and bubbly.
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