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Slice zucchini lengthwise then cut into smaller pieces or simply into rounds. Place into the large bowl then sprinkle with salt and mix to coat. Then allow it to sit for about 15 to 20 minutes. The salt will draw the moisture out. You can use the paper towel to absorb the excess moisture. Rinse with cold water, then pat dry again.
Slice chicken into small pieces, almost minced, then cook in the skillet on the medium high heat with seasonings and herbs listed in ingredient list. Cook until cooked through and there is no more pink visible.
Preheat oven to 400 degrees Fahrenheit.
Oil baking dish well, then place tortillas at the bottom. My baking dish was large and I used 3 tortillas on the bottom; two tortillas side by side, and the third one I cut in half to fill the gap on the other side.
On top of the tortillas add cooked chicken and zucchini, cheese and sauce. Do not overpower it with the sauce so add a generous amount. Then place another layer of tortillas, and do the same process again.
Place the last layer of tortillas, then spread a bit of sauce again and cheese, as much as you wish.
Bake for 20 to 25 minutes or until the cheese is completely melted and bubbly.
Let it cool down for about 10 minutes before cutting into the casserole.