There are two things I love to do in this world. One is to overcook chicken and shred it and ... the other is to overcook pork and shred it. I do this often and tend to have both pork and chicken pre-shredded in my freezer. Sometimes it's alone and sometimes it's suspended in sauce. Sometimes it's latin in origin and sometimes it's asian. The good news is, making up a big batch of overcooked and shredded meat is fairly easy to do, is plentiful, flavorful and makes for a quick assembly of a wide variety of other dishes!
In this case, I'm using a green chicken chili
base as the main ingredient within this super cheesy and massively flavorful casserole. I live in Mexico. As a result, the local CostCo carries big bricks of Queso Asadero, which is a spectacular melting cheese. The flavor is so warm, salty and inviting. It always breaks and a yellow cheesy butterfat always oozes out flavoring whatever it touches. I have NO idea how difficult it would be to find a Queso Asadero in the states, but suspect it's not that difficult. If you can't find it, a Cheddar-Colby blend would be nice, as would Fontina or Monterrey Jack.
The photos show a lighter colored Lebanese Zucchini as it's what is found in abundance around here. Any zucchini will do, even the yellow ones.