Recipes from Mexico :: Mexican Side Dishes
2 Tbsp. canola (or other vegetable) oil
4 med. zucchini, thinly-sliced
1 green bell pepper, chopped
1 onion, chopped
1 can green chiles, diced
1 1/2 (one and one-half) c. Monterey jack cheese
1/2 tsp. cumin
2 Tbsp. flour
2 c. sour cream
6 corn tortillas, each cut into 8 wedges
1 1/2 c. American cheese
Heat oil; add vegetables and cook for 5 mins.
Stir in chiles and cumin. Blend in flour and 1 c. 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 or without a lid at 350 degrees fahrenheit for 1/2 an hour.
