Enchilada Casserole

2 TBS cooking oil
1 lb chicken, cut into cubes
salt and pepper
1 sm. onion thinly sliced
1/4 cup water
2 Lg. zucchini, cut into spears
2 cup corn kernals or 15 oz can of corn, drained
2 cup salsa verde
8 oz sour cream
1/2 cup cilantro leaves
5oz queso anejo, cotija or feta
1 cup shredded cheddar
12 corn tortillas

Preheat oven to 350F. Grease a 3 qt baking dish (13x9x2 baking dish works).

In a 12" skillet heat 1 Tbs oil on medium heat. Cook shicken with 1/8 tsp. each salt and pepper. Put chicken aside in a bowl. Add water and onion to skillet. Cook until tender. Add to chicken in bowl.

Heat remaining oil in skillet; add zucchini and 1/8 tsp salt and pepper. Cook until tender. Add to chicken in bowl. Cook corn in skillet for about 3 min. Add sour cream, salsa verde, corn and cilantro to chicken. Mix well.

In dish arrange 4 tortillas in an even layer. Spread 1/3 of filling over tortillas. Sprinkle 1/3 of cheese over mix. Repeat with layering. Cook in oven for 25 minutes.