Vegetable Tortilla Casserole

Ingredients:

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 cups American cheese

Preparation:

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.

Serve hot and enjoy!