Mexican Chicken and Veggie Casserole

3-4 chicken breasts
Green salsa verde
1 can green chilis
2 zucchini- diced
2 green bell pepper- diced
1 large onion - diced
1 bottle Enchalada sauce (Trader Joes is good)
1 envelope Trader Joe's taco seasoning (or other with no additives)
Corn tortillas
Shredded Mexican cheese
Pickled jalapeños for serving

1.  Preheat oven to 375 degrees.  Sprinkle chicken with a little taco seasoning.  Roast in oven 20-30 mins or until cooked.
2.  While chicken cooks, sauté veggies in a large pan/pot.  Add 1-2 tablespoons taco seasoning when veggies are partially tender.  Cook veggies until fully tender.
3.  Remove the chicken from the oven and turn oven up to 400 degrees.
4.  Shred the chicken and place in a bowl.  Toss chicken with salsa verde and green chilis.
5.  Assemble casserole.  Spread thin layer of enchalada sauce on the bottom of your dish.  Place one layer of tortillas on sauce.  You may have to cut a few to fit them in.  Spoon in a layer of the veggies and a layer of chicken. Sprinkle with a little cheese.
6.  Repeat layer with tortillas, sauce, veggies, chicken and cheese.
7.  Repeat final layer as previous.  Cover with foil sprayed with cooking spray.
8.  Bake 20 mins covered and 10 mins uncovered.
9.  Serve with pickled jalapeños, avocado and whatever else you like.