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vegetable Tortilla Casserole 2 Tablespoons Vegetable Oil
4 Medium Zucchini, Thinly-sliced
1 Green Bell Pepper, Chopped
1 Onion, Chopped
1 Can Green Chiles, Diced
1 1/2 Cups Monterey Jack Cheese
1/2 Teaspoon Cumin
2 Tablespoons Flour
2 Cups Sour Cream
6 Corn Tortillas, Each Cut Into 8 Wedges
1 1/2 Cup 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. |
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