2 cup tomatoes sauce
2 tbsp chili powder
2 tbsp tomato paste
1 tbsp cider vinegar
1 tsp ground cumin
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp ground red pepper
6 corn tortillas
Vegetable oil for frying
1 pound zucchini, thinly sliced (about 3cup)
1 1/2 cup (6oz) shredded Monterey Jack or manchego cheese, divided
1 cup corn kernels
1 can (4oz) diced green chilies, drained
1/2 to 1 cup sour cream
3 green onions, chopped