Ginger's green chili chicken:
—1 to 1 1/2lbs of already cooked chicken—I have used roasted chicken and grilled chicken breasts
—1 large sweet onion ( if available )
—1 larger "Mexican" zucchini—but regular zucchini with the seeds removed will work
—Corn removed from 1-2 cobs
—½ tbs of olive oil
—1 can of green chilis
—1 can of green chili enchilada sauce
—Queso fresco and chopped cilantro ( optional )

1 ) Dice onion and zucchini; cut corn ( can be cooked or uncooked ) from cobs.
2 ) Heat a pan with olive oil.
3 ) Add onions to the hot pan first, for a few minutes before adding the zucchini and corn. Cook until the onion is translucent.
4 ) Add the can of green chilis, the green chili enchilada sauce and the chicken.
5 ) Cook for 5-15 minutes—until you're satisfied with the doneness of the vegetables and the and consistency of the sauce.
6 ) Serve with tortillas or over rice ( as shown in the photo ) ; add queso fresco as a topper/garnish.