2 1/2 cups salsa
1 cup chopped onion
1 cup fresh or frozen corn kernels
1 cup diced zucchini
1 cup chopped red bell pepper
3 cups shredded cooked chicken breast
1 tablespoon minced garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1 (15-ounce) can black beans
1 (4-ounce) can chopped green chiles
12 (6-inch) corn tortillas
2 cup (4 ounces) shredded Monterey Jack cheese
Preheat oven to 350°.
To prepare casserole, heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray.
Add 1 cup onion, corn, zucchini, and bell pepper; sauté 6 minutes or until tender.
Add chicken and next 5 ingredients (through green chiles); sauté 2 minutes or until thoroughly heated.
Remove from heat. Spread 1/2 cup salsa over the bottom of a 13 x 9-inch baking dish coated with cooking spray.
Arrange half of tortillas over salsa. Spoon 2 cups chicken mixture evenly over tortillas.
Top with 3/4 cup salsa. Sprinkle with 1/2 cup of each cheese. Repeat layers, starting with remaining tortillas and ending with remaining cheeses. Bake at 350° for 25 minutes until bubbly.