Directions

1. Preheat oven to 375°. Spray 11 x 7-inch baking dish with no-stick cooking spray; set aside.
2. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat and cook onion with zucchini, stirring occasionally, until golden, about 4 minutes. Reduce heat to medium and stir in shrimp. Cook, stirring occasionally, 1 minute. Stir in 1/2 of the garlic and cook 30 seconds. Remove shrimp to medium bowl and set aside.
3. Heat remaining 1 tablespoon oil in same skillet over medium heat and cook chorizo, stirring occasionally, until golden, about 3 minutes. Stir in remaining garlic and cook, 30 seconds. Stir in chipotle pepper and reserved sauce and cook 30 seconds. Stir in Sauce. Bring to a boil. Reduce heat and simmer covered partially, stirring occasionally, until slightly thickened, about 6 minutes. Remove from heat and set aside.
4. Stir 1/2 cup sauce mixture into shrimp mixture. Spread 1/2 cup sauce mixture in prepared baking dish. Coat 2 tortillas with sauce mixture and arrange in layer in baking dish. Cut 2 tortillas in half. Dip 2 halves in sauce and arrange in dish covering any area not already covered with tortilla. Spread 1/2 of the shrimp mixture in dish. Repeat layers. Top with 2 remaining tortillas dipped in sauce. Pour remaining sauce over tortillas. Bake covered until heated through, about 20 minutes. Sprinkle with cheese.