Chicken Zucchini Enchilada Casserole (tortilla-less)

Ingredients:

1 large zucchini, thinly sliced.

2 cooked chicken breasts, chopped

1 pkg softened cream cheese (I used reduced fat)

2/3 c shredded cheese

2 tablespoons sour cream (I used low fat)

1 can enchilada sauce

1/3 cup chopped shallot/onion

Directions:

Slice zucchini with a mandolin. Mix cream cheese, 2/3 can of enchilada sauce, 2 tablespoons sour cream, onion or shallot, all but 2 tablespoons of the shredded cheese and chicken. Layer zucchini slices & chicken/cheese mixture and top with reserved shredded cheese. Bake covered in foil at 350 for 40 min. Remove foil & broil on high for 2-3 min or until top is golden brown.