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1
Heat oven to 350 degrees F.
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2
Heat large heavy skillet on medium-high heat.
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3
Brush tortillas with 2 Tbsp.
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4
oil.
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5
Add to skillet, in batches; cook 10 to 15 sec.
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6
on each side or just until softened.
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7
(Do not overcook.
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8
Tortillas should still be pliable.)
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9
Drain on paper towels.
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10
Cut 6 tortillas in half.
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11
Heat 1 tsp.
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12
of the remaining oil in medium saucepan on medium heat.
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13
Add 1/4 cup onions; cook 3 min., stirring frequently.
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14
Stir in tomato sauce and oregano; simmer on low heat 10 min., stirring occasionally.
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15
Meanwhile, heat remaining oil in large skillet.
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16
Add remaining onions; cook 3 min., stirring frequently.
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17
Add potatoes, zucchini and corn; cook 5 min., stirring frequently.
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18
Add cream cheese and milk; cook 3 to 5 min.
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19
or until cream cheese is melted and sauce is well blended, stirring frequently.
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20
Remove from heat.
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21
Spray 13x9-inch baking dish with cooking spray; cover bottom with 2 whole tortillas and 4 tortilla halves.
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22
Top with 1 cup sauce, 1-1/2 cups potato mixture and 1 cup cheese; repeat.
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23
Repeat layers of tortillas, sauce and cheese; cover.
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24
Reserve remaining sauce for later use.
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25
Bake 30 min.
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26
or until heated through.
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27
Microwave remaining sauce and chipotle peppers in microwaveable bowl on HIGH 2 min.
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28
Serve with the casserole.
