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Heat the vegetable oil in a large skillet over medium-high heat. Add half of the tortillas and cook, turning with tongs, until golden, about 3 minutes; drain on paper towels. Repeat with the remaining tortillas.
Reduce the heat to medium and add the zucchini; cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in the chicken, tomatillo salsa, 3/4 cup water and the cilantro; bring to a simmer and cook 2 minutes.
Meanwhile, preheat the broiler. Spread half of the fried tortillas in an 8-inch-square baking dish. Top with about half of the chicken mixture and 1/2 cup cheese. Cover with the remaining tortillas, then the remaining chicken mixture and cheese. Broil until the cheese is melted, 2 to 3 minutes. Serve topped with radishes, red onion and cilantro.
Per serving- Calories 821; Fat 49 g (Saturated 10 g); Cholesterol 128 mg; Sodium 975 mg; Carbohydrate 59 g; Fiber 4 g; Protein 39 g
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