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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 cups American cheese


  1. Heat oil; add vegetables and cook for 5 minutes.
  2. 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.
  3. Bake uncovered at 350 degrees F for 30 minutes.


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