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 all-purpose flour
• 2 cups sour cream
• 6 corn tortillas, each cut into 8 wedges
• 1 1/2 cups American cheese

Instructions

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.