Recipe for Vegetable Tortilla Casserole from the Southwestern section.
Vegetable Tortilla Casserole2 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.
We hope you enjoy your freshly made Vegetable Tortilla Casserole. This recipe came from Southwestern's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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