Tortilla Zucchini Casserole

Name: Tortilla Zucchini Casserole
Total time: 55
Yield: 12
Ingredients: 2 tablespoons olive oil; 1 pound zucchini, sliced; 1 onion, chopped; 1 small green bell pepper, chopped; 1 (7 ounce) can diced green chiles, drained; 4 hard-cooked eggs, chopped; 1 teaspoon salt, or to taste; ½ teaspoon ground cumin; ½ teaspoon garlic powder; ⅛ teaspoon cayenne pepper, or to taste; 2 cups sour cream; 2 tablespoons all-purpose flour; 6 (6 inch) corn tortillas, cut into wedges; 3 cups shredded Cheddar cheese

Recipe by Brandi Atkins from allrecipes.com

Dinner 55 Mins.

Ingredients

12 servings

•

2 tablespoons olive oil
•

1 pound zucchini, sliced
•

1 onion, chopped
•

1 small green bell pepper, chopped
•

1 (7 ounce) can diced green chiles, drained
•

4 hard-cooked eggs, chopped
•

1 teaspoon salt, or to taste

•

½ teaspoon ground cumin
•

½ teaspoon garlic powder
•

⅛ teaspoon cayenne pepper, or to taste
•

2 cups sour cream
•

2 tablespoons all-purpose flour
•

6 (6 inch) corn tortillas, cut into wedges
•

3 cups shredded Cheddar cheese

Instructions

Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in a large skillet; cook and stir zucchini, onion, and bell pepper in hot oil until tender, about 5 minutes. Remove from heat and stir in green chiles, eggs, salt, cumin, garlic powder, and cayenne pepper; set aside. Mix sour cream and flour in a bowl.
Layer half the corn tortillas in a 9x13-inch baking dish. Spread half the zucchini mixture and half the sour cream mixture on top; sprinkle with half the Cheddar cheese. Repeat the layers.
Bake in preheated oven until cheese is melted, about 30 minutes.