Chicken Quesadilla Pie

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1 10-ounce can(s) green or red enchilada sauce

1/4 cup(s) heavy cream

4 8-inch flour tortillas

2 cup(s) (8 ounces) grated Monterey Jack, plus 1/4 cup for the top

1 3 1/2- to 4-pound rotisserie chicken, shredded

1/2 small red onion, finely chopped

1 zucchini, quartered lengthwise and thinly sliced

1 cup(s) salsa

1 avocado, diced

1 cup(s) fresh cilantro leaves

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