I got this recipe at a Relief Society homemaking night when I lived in Southern Monterey County. – Amelia

 1 cup rice, cooked

17 oz green chilies

1 lb. Monterey Jack Cheese

3 zucchini, sliced

3 tomatoes, sliced

1 cup sour cream mixed with:

1 tsp oregano

1 tsp salt

1 tsp parsley

2 Tbl green pepper, chopped

2 Tbl green onion, chopped

2 Tbl yellow onion, chopped

Cook zucchini until tender, about 5 min. Spread cooked rice in bottom of 9 x 13 inch casserole. Cover with green chilies. Layer with cheese slices. Follow with zucchini slices, and tomatoes. Cover with

sour cream mixture. Top with cheese again or with any veggies left over. Bake at

350 for 30 minutes.