MEXICAN OLE! VEGIE CASSEROLE

Mexican Ole! Vegie Casserole image

Provided by Carol Kroesche

Time 55m

Number Of Ingredients 13

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1 Tbsp olive oil, extra virgin
1 1/2 lb yellow squash and zucchini, 1/8 inch sliced
1 onion, chopped
1 green or red bell pepper, chopped
1 can(s) chopped green chiles
2 large ripe tomato, thinly sliced
salt to taste
2 c low fat sour cream
2 Tbsp flour
3/4 tsp ground cumin
1/2 tsp garlic powder
3 1/2 c fat free cheese (monterey jack, cheddar or combination)
whole wheat tortillas

Steps:

1. Preheat oven to 350 degrees. Heat olive oil in a large skillet. Add chopped onion and green pepper and saute until tenter. Set aside. Add squash and saute until tender, turning once or twice. Carefully combine squash with onions and peppers, green chiles, and seasonings.
2. Combine sour cream with flour.
3. Shred tortillas into large chunks. Please half the tortillas in a single layer in the bottom of a very lightly oiled 9x13 casserole dish. Spread half of the squash mixture over the tortillas, followed by half of the sour cream, a layer of sliced tomatoes, and half the grated cheese. Repeat layers. Bake for 30 minutes.