Creamy Salsa Verde Enchilada Stacks

Creamy Salsa Verde Enchilada Stacks

1 ½ - 2 pound boneless, skinless chicken breasts
1 cup blended cottage cheese
½ cup salsa verde
1 teaspoon cumin
½ teaspoon oregano
½ teaspoon garlic powder
1 cup corn
1 cup shredded zucchini
16 taco-size corn tortillas
2 cups shredded Colby jack or cheddar cheese
Splash of hot sauce
Optional toppings: salsa verde, avocado

Place the chicken, cottage cheese, salsa verde, cumin, oregano, and garlic powder in a slow cooker and cook on low for 8 to 10 hours or high for 4 to 5. 

Once it is done cooking shred the chicken, add the corn and zucchini, and stir well.

Let it cook for about 20 minutes while you prepare the other ingredients. Alternatively, you can put the corn and zucchini in at the beginning.

Preheat oven to 400 degrees

Place a corn tortilla in the bottom of a 4-cup Pyrex glass container. Repeat with 3 more containers. Alternatively, you can layer in a larger container and create a type of mexican lasagna.

Layer chicken and more tortillas and then sprinkle with hot sauce if desired, and top with cheese bake in the oven for 10 minutes or until the cheese is bubbly and slightly browned.

Top with avocado and pico de gallo, or whatever toppings sound good to you.