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1
Preheat the oven to 350 degrees F.
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2
In a large heavy saute pan, add enough oil to come 2 inches up the sides of the pan.
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3
Heat the oil on medium-high heat.
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4
When hot, work in batches and quickly fry the tortillas for about 10 seconds on each side (they should still be pliable).
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5
Remove the tortillas from the heat and drain on a paper-towel-lined plate.
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6
In a medium saute pan over medium heat, heat 2 tablespoons vegetable oil and add the garlic and onion.
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7
Saute until the onion is translucent, about 3 minutes.
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8
Add the tomato puree.
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9
Cook for 10 minutes and turn the heat off.
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10
In a separate large saute pan over medium heat, melt the butter.
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11
Add the zucchini and corn.
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12
Cook for 2 minutes, and then add the chopped poblano chiles.
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13
Add 1/2 cup water to the mixture and cook for 4 more minutes.
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14
Season with salt and pepper.
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15
Spray a 9-by-13-inch baking dish with a nonstick cooking spray.
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16
Cover the bottom with about 4 tortillas.
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17
Add 1/2 cup of the tomato mixture on top of the tortillas.
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18
Top with 1 1/2 cups of the zucchini mixture.
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19
Add 1 cup of the cheese.
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20
Drizzle with 1/4 cup of Mexican crema.
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21
Sprinkle the first layer with some salt and pepper.
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22
Start on the second layer with the tortillas, then the tomato, zucchini, cheese and Mexican crema.
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23
Again sprinkle with some salt and pepper.
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24
Repeat for a third time, to finish off a third layer.
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25
Place the casserole into the oven until the cheese is melted, 10 to 15 minutes.
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26
Serve hot.
