Chicken-Zucchini Chilaquiles

from Food Network Magazine

• 1/2 cup vegetable oil
• 15 corn tortillas, quartered
• 1 small zucchini, cut into 1/2-inch pieces
• 2 cups shredded rotisserie chicken
• 1 cup tomatillo salsa
• 1/2 cup chopped fresh cilantro, plus more for topping
• 1 cup shredded mozzarella or Mexican cheese blend
• Sliced radishes and chopped red onion, for topping
• 1/2 can black beans (CMH added)

Heat the vegetable oil in a large skillet over medium-high heat. Add half of the tortillas and cook, turning with tongs, until golden, about 3 minutes; drain on paper towels. Repeat with the remaining tortillas. Reduce the heat to medium and add the zucchini; cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in the chicken, tomatillo salsa, black beans, 3/4 cup water and the cilantro; bring to a simmer and cook 2 minutes. Meanwhile, preheat the broiler. Spread half of the fried tortillas in an 8-inch-square flameproof baking dish. Top with about half of the chicken mixture and 1/2 cup cheese. Cover with the remaining tortillas, then the remaining chicken mixture and cheese. Broil until the cheese is melted, 2 to 3 minutes. Serve topped with radishes, red onion and cilantro.