Cut zucchini and chicken breast into chunks. Dice onion.
Season chicken breast with 2 tsp taco seasoning. Add chicken, zucchini, onion, garlic, corn and beans to the crockpot. Cover with enchilada sauce. Stir together gently. Cover and cook on low for 4 hours.
Turn temperature to high, and leave uncovered for 30-45 minutes to allow the sauce to thicken.
Stir in tortilla strips, and top with Mexican blend cheese. Replace lid and allow cheese to melt.
Serve with avocado and fresh cilantro!