Summer Vegetable Chicken Tortilla Casserole

Ingredients

• 2 cups chopped eggplant (1/2-inch)
• 2 cups chopped onions (1/2-inch)
• 1 cup corn, fresh or frozen (thawed)
• 3 tablespoons extra-virgin olive oil, divided
• ½ teaspoon salt, divided
• ½ teaspoon pepper, divided
• 1 pound chicken tenders
• 2 cups chopped zucchini or squash (1/2-inch)
• 3 cloves garlic, minced
• 12 corn tortillas, halved
• 1 ¼ cups canned red enchilada sauce, divided
• 2 cups shredded Monterey Jack cheese
• Cilantro, for garnish
• Lime wedges, for serving

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