Preparation:

Sauté Bell peepers and onions in balsamic vinegar, wine, or dry. (when I am in a hurry or just lazy, I use a bag of frozen bell peppers and onions, great convenience item!)

Use a 9/X13 pan lightly sprayed with non stick spray, cover the bottom with tortillas spread filling over a nice layer of filling, pour sauce over all. Another layer of twortillas, a layer of cheesy filling.

Layer of tortillas, pour on a nice bit of sauce spread on filling, top with sauce>

Bake at about 350° For 30 - 45 minutes if the filling was warm when you started. If you were smarTbsp and prepared it in advance and kepTbsp it in the fridge, then bake it for an hour or so, until it is hot through.

For the freezer, I use a round casserole, just fits the toritlllas and makes a great home cooked convenience meal.

Serve with Spanish rice: cook brown or white rice, add your favorite prepared salsa, stir and heat. I like to serve with this zuchinni and corn dish.

I cut the zuchinni into quarters lengthwise and slice into cubes, not much bigger than the corn, chop some red bell pepper, (tastes good and makes it pretty) add frozen sweet corn, and steam or nuke until all is tender.

Add salt if you need it.

Servings:
Source: Jan Gordon
Submitted by: Recipe Group Member
Date: Apr 29, 1997

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