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Vegetable Tortilla Casserole
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tablespoons vegetable oil
medium zucchini, thinly−sliced
green bell pepper, chopped
onion, chopped
can green chiles, diced
1/2 cups Monterey jack cheese
/2 teaspoon cumin
tablespoons flour
cups sour cream
corn tortillas, each cut into 8 wedges
1/2 cups American cheese
Heat oil; add vegetables and cook for 5 minutes. Stir in chiles and cumin. Blend in flour and 1 cup of
the sour cream. In an oblong casserole, layer tortillas, 1/2 of the vegetables, 1/2 of the remaining sour
cream and 1/2 of the cheeses. Repeat layers once more. Bake uncovered at 350 degrees F for 30 minutes.
Vegetable Tortilla Casserole
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