Quesadilla Pie

1 10 oz. can red enchilada sauce
1/4 cup heavy cream
4 8-inch wheat or white flour tortillas
2 cups (8 oz.) grated Colby/Jack cheese, plus one-fourth for the top
1 3 1/2-4 lb. rotisserie chicken shredded
Half a small sweet onion
1-2 cups frozen corn
1 zucchini, sliced in small pieces
1 cup Melissa's fire-roasted salsa (in produce section at Wal-mart)
2 avocadoes, diced
1 cup fresh cilantro leaves (to top with)

Heat oven to 400 degrees. In a small bowl, combine the enchildada sauce and cream. Spoon one-fourth cup of the sauce mixture into the bottom of a shallow 2-quart casserole or 9-inch spring form pan. Top with 1 tortilla and a third each of the cheese, chicken, onion, corn, and zucchini. Repeat twice to form a total of 3 layers. Top with the remaining tortilla, sauce mixture, and cheese. Cover loosely with foil and bake for 20 minutes. Uncover and bake 10 minutes more. Slice into wedges and serve with the salsa, avocado, and cilantro. This is really good! Don't skip the cilantro and avocado, it really adds to it! Plus, the salsa is the best store bought I have found.