Sonora Casserole

By JJCR

Ingredients

• 2 cups tomato sauce
• 1 1/2 tbsp. chili powder
• 1 tbsp. white wine vinegar
• 1/4 tsp. ground cumin
• 1/4 tsp. cayenne pepper
• 1/4 tsp. garlic powder
• Salt
• 1 tsp vegetable oil
• 6 corn tortillas, cut into strips
• 3 cups sliced zucchini
• 1 cup frozen corn kernels, thawed
• 1 (4 oz.) can diced green chiles, drained
• 1 1/2 cups (6 oz.) shredded cheddar cheese, divided
• 3/4 cup sour cream
• 2 green onions, thinly sliced

Preparation

Step 1

Preheat oven to 350. Combine tomato sauce, chili powder, vinegar, cumin, cayenne pepper, garlic and salt in a saucepan over medium heat. Simmer gently.

Heat oil in a skillet over medium-high heat. Add tortilla strips and fry until golden brown and crisp; drain on paper towels

Arrange zucchini in a steamer basket over boiling water. Cover and steam until tender; drain.

Combine zucchini, tortilla strips, corn chiles and 3/4 cup cheese. Bake, uncovered for 30 minutes until hot and bubbly. Remove from oven and spread sour cream on top. Sprinkle with green onions.


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